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Gingerbread Popcorn

5 from 2 votes

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Fat free gingerbread popcorn with maple syrup and gingerbread spices! If you love gingerbread and caramel corn, you’re going to love this easy recipe!

Bowl of gingerbread popcorn with holiday cup and red napkin behind it

Caramel corn is one of my weaknesses. It’s one of those things I eat way to much of whenever it’s around. Not a good thing when you’re trying to eat a healthy plant based diet.

Some time back I saw this recipe for Patty’s Salted Vegan Popcorn (A.K.A Crack). I’d been meaning to try it, but never got around to it.

I was thinking about that recipe recently and it got me thinking, “Could I create a gingerbread popcorn?” I didn’t know that such a thing existed… until I Googled it and found several recipes on the web. So, maybe my idea wasn’t as original as I thought, but I decided to see what I could create anyway.

It took a few tries to get it right. The first was too bitter from too much molasses. The next was better, but the spices were not quite there. After a few adjustments, I finally got it!

It’s like the marriage of gingerbread and caramel corn! Two things I absolutely love, especially during the holidays.

Bowl of gingerbread popcorn with cup of coffee and red napkin in background

This amazing popcorn has no butter or oil, and no refined sugar!

If you love caramel corn and gingerbread, you’re going to absolutely love this! It’s perfect for snacking on while you’re watching a movie, or for bringing to a holiday party.

What’s in this gingerbread popcorn?

  • Popcorn
  • Maple syrup
  • Molasses
  • Ground ginger
  • Cinnamon
  • Salt
  • Vanilla

How to make this recipe

First: Pop one half cup of popcorn kernels. Be sure to remove any unpopped kernels – nobody needs a broken tooth! Place the popped popcorn in a large mixing bowl.

Bowl of popcorn with measuring cup of popcorn kernels beside it

Second: Combine the maple syrup, molasses, gingerbread spices, and salt in a small saucepan. Heat the syrup over medium heat, stirring occasionally, until it comes to a boil.

Gingerbread syrup boiling in pot

Third: Remove the pan from the heat and stir in the vanilla.

Fourth: Slowly pour the syrup over the popped corn, stirring to coat the popcorn as evenly as possible.

Bowl of popcorn with gingerbread syrup stirred into it

Fifth: Pour the coated popcorn onto a baking pan covered with parchment paper. Bake the popcorn for 20 minutes at 300 degrees, stirring after 10 minutes. Allow it to cool and enjoy!

Bakingn sheet with gingerbread popcorn

How to pop popcorn without oil

If you have an air popper, you can pop your popcorn with that.

We gave our air popper away when we discovered this easy way to make oil free popcorn in the microwave.

Place a quarter cup of popcorn in a paper lunch sack. Fold over the top about 3 times. Our microwave has a popcorn setting that we use. If yours doesn’t, set the microwave for about 2 1/2 to 3 minutes on high.

Listen for the popping to slow down to a pop every couple of seconds. If you leave it cooking any longer than this, it will burn.

I give the bag a few shakes before pouring out the popcorn so the unpopped kernels drop to the bottom of the bag. These kernels can return to the microwave for popping, but will not take as long so listen carefully for the popping to stop.

How to store the gingerbread popcorn

Bowl of gingerbread popcorn with cup of coffee and red napkin behind it

Be sure to store this popcorn in an airtight container or Ziploc bag. If it is exposed to air for too long, it will not remain crispy. When properly stored, it will keep for a week or more (although it never lasts that long in my house).

If you like this recipe, you might also like:

And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

Bowl of gingerbread popcorn with holiday cup and red napkin behind it
Print Recipe
5 from 2 votes

Gingerbread Popcorn

Fat free gingerbread popcorn with maple syrup and gingerbread spices! If you love gingerbread and caramel corn, you're going to love this easy recipe!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Holidays, Oil Free, Snacks
Servings: 10
Calories: 91.6kcal
Author: Teresa Sklenicka

Ingredients

  • ½ cup popcorn kernels
  • ½ cup maple syrup
  • 1 ½ Tablespoons molasses
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  • Pop one half cup of popcorn kernels. Be sure to remove any unpopped kernels – nobody needs a broken tooth! Place the popped popcorn in a large mixing bowl.
  • Combine the maple syrup, molasses, gingerbread spices, and salt in a small saucepan. Heat the syrup over medium heat, stirring occasionally, until it comes to a boil.
  • Remove the pan from the heat and stir in the vanilla.
  • Slowly drizzle the syrup over the popped corn, stirring to coat the popcorn as evenly as possible.
  • Bake at 300° for 20 minutes, stirring after 10 minutes.
  • Allow the popcorn to cool completely. It will become crispier as it cools. Store in an air tight container.

Nutrition

Calories: 91.6kcal | Carbohydrates: 21.5g | Protein: 1.3g | Fat: 0.5g | Sodium: 124.6mg | Fiber: 1.5g | Sugar: 12.4g | Vitamin A: 19.25IU | Calcium: 22.33mg | Iron: 0.44mg

Nutrition calculations are approximate.

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By on December 13th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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