Maple Gingerbread Popcorn

Name: Maple Gingerbread Popcorn
Ingredients: 10 cups Plain Or Sweet Popcorn; 1/3 cups Light Brown Sugar; 2 Tablespoons Unsalted Butter; 3/4 teaspoons Ground Cinnamon; 1 teaspoon Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1 pinch Salt; 1/2 teaspoons Vanilla Extract; 1/3 cups Maple Syrup

9 ingredients

4 steps

Ingredients

10 cups Plain Or Sweet Popcorn
1/3 cups Light Brown Sugar
2 Tablespoons Unsalted Butter
3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoons Ground Nutmeg
1 pinch Salt
1/2 teaspoons Vanilla Extract
1/3 cups Maple Syrup

Directions

1

Place popcorn into a large heatproof bowl with plenty of room to toss the popcorn in the maple/ginger syrup.
2

Place sugar, butter, spices, salt, vanilla extract and maple syrup into a medium-sized saucepan over low-medium heat. Stir frequently and bring to a boil. Once boiling, stir continuously and cook for 2-3 minutes, until the mixture is a little darker and ever so slightly thicker (you won't feel it getting much thicker, but the colour will change).
3

Pour the maple/ginger syrup all over the popcorn and then use 2 spoons to toss the popcorn in the syrup. Keep stirring/tossing until all the popcorn is covered in the syrup. It will be sticky, but as it cools it becomes less sticky.
4

Leave to cool completely, before transferring to an airtight container and storing at room temperature. Popcorn will keep for 4 days.