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!
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.
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?
- Maple syrup
- Ground ginger
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.
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.
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.
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!
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
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).
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- 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
- 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 calculations are approximate.