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!
- 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.
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