Gingerbread spice caramel corn

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15 min


45 min


12 cups

Gingerbread spice caramel corn

Photo, Roberto Caruso.


  • 10 cups Popcorn
  • 1 cup chopped pretzels
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup melted unsalted butter
  • 2 tbsp gingerbread spice mix , (see recipe below)


  • POSITION racks in top and bottom thirds of oven, then preheat to 300F. Line 2 baking sheets with parchment.
  • PLACE popcorn in a large wide bowl. Have pretzels ready.
  • STIR sugar and water in a large saucepan over medium until sugar dissolves, 2 to 3 min. Increase heat to high and boil, without stirring, until mixture turns amber, 7 to 10 min. Remove from heat and stir in butter and pretzels. Pour over popcorn, stirring with a spatula. Spread in single layer on prepared sheets and sprinkle with gingerbread spice mix.
  • BAKE in top and bottom thirds of oven, stirring and switching sheets halfway, until popcorn is coated with caramel, 20 min.

Nutrition (per ½ cup)

  • Calories
  • 181,
  • Protein
  • 2 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 6 g,
  • Fibre
  • 2 g,
  • Sodium
  • 176 mg.

Kitchen Tip: Microwave or packaged popcorn will work well in this recipe.