GINGERBREAD CARAMEL POPCORN
I have so many fond memories of using the popcorn popper when I was young; the exciting noises with each kernel popping, flying all over the place. We used to put our own seasonings on it to make it tasty and entertaining. So today I wanted to bring that fun back to my kitchen with some holiday inspiration!
If you’re like me, buying gifts is great and has room for creativity, but making something is also wonderful (especially when budgets are low!). That’s why I decided to make this popcorn treat; with seasonally inspired flavors like ginger and vanilla, this is sure to be a well-received gift!
Popcorn is a great snack, especially when popped using a home-popper! It uses hot air to pop the kernels, so you eliminate all the chemicals and toxins that are released when using conventional microwave bags. I buy my kernels in bulk, and organic. When you buy the kernels to be popped just with hot air, they actually contain about 8 grams of fiber, and it’s being discovered that they contain antioxidants!
Now this desert version is certainly indulgent, but compared to many cookie or toffee brittle recipes it is much healthier and a better choice. Also when you make something like this yourself, you control all the other ingredients, so you can use organic and naturally derived molasses, sugars and spices.
Sweets go hand in hand with the holidays, so try this fun recipe and share with friends for a wonderful homemade treat! Santa needs something besides cookies anyways
Gingerbread Caramel Popcorn:
½ cup un-popped kernels (12 cups popped)
1 cup toasted sliced almonds
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup light brown sugar, lightly packed
6 tablespoons unsalted butter (or other natural fat, such as coconut oil)
½ cup heavy cream
2 teaspoons vanilla extract
¼ teaspoon salt
Preheat oven to 275°.
Combine baking soda, cinnamon, ginger, nutmeg and cloves in a small dish and set aside. In a medium saucepan over medium heat, add butter, brown sugar and cream and bring to a boil. Turn heat to medium-low and simmer 5 minutes. Add spices and baking soda mixture and whisk to incorporate. Spread popped popcorn on a parchment-lined baking sheet. Pour caramel mixture over in batches, tossing to coat in between. Bake in the oven for 20 minutes, and then allow to cool so you can break it apart. You can store in a cookie tin or glass jars as pictured.