Easy Homemade Gingerbread Popcorn Recipe
Get the house smelling good while making this holiday inspired snack! Gingerbread popcorn is a sweet and spicy twist on traditional homemade kettle corn and ready in under 10 minutes!
How to Make the Best Easy Homemade Gingerbread Popcorn
Nothing says holiday season quite like the warm, spicy aroma of gingerbread popcorn filling your home. This easy homemade gingerbread popcorn is a delightful twist on classic kettle corn that brings festive flavors to a simple stovetop snack. The combination of cinnamon and ginger creates that unmistakable gingerbread taste while keeping things quick and easy.
What makes this recipe special is how it transforms basic popcorn into a gourmet treat in under 10 minutes. Instead of complicated candy-making techniques, you simply mix your spices with sugar and toss them directly onto the hot popcorn as it pops. The heat helps the spices and sugar coat every kernel, creating a sweet and spicy snack that’s perfect for holiday gatherings or cozy winter evenings.
This gingerbread popcorn is an excellent addition to holiday parties, gift-giving, or just enjoying at home with loved ones. The warm spice flavors will have everyone asking for the recipe, and they’ll be amazed at how simple it is to make. Serve it in festive bowls and watch it disappear!
Easy Homemade Gingerbread Popcorn
Get the house smelling good while making this holiday inspired snack! Gingerbread popcorn is a sweet and spicy twist on traditional homemade kettle corn and ready in under 10 minutes!
Ingredients
Gingerbread Popcorn
Instructions
Gingerbread Popcorn
- Line a sheet pan with parchment or wax paper. Keep it close to the stove so you can quickly spread out the popped popcorn. In a small bowl, combine the sugar, cinnamon, and ginger.
- Pour the oil into the saucepan, add 3 popcorn kernels and cover with a well fitting lid. Cook over medium high heat. When these kernels start to pop you'll know that the oil is hot enough to cook the rest of the kernels.
- After the test kernels start to pop, add the remaining popcorn kernels. Quickly stir in the sugar and spice mixture with the kernels and cover with a lid. As the popcorn pops, frequently shake the pan to mix the sugar with the popcorn. Increase your pan shaking as the popping speeds up.
- When the popping starts to slow, about 2 seconds between each pop, remove the pan from the burner and empty onto the lined sheet pan. Using a long handled spoon or spatula, spread the hot popcorn into as much of a single layer as possible (it doesn't have to be perfect.) Let cool for 2 to 3 minutes before eating.
Notes
- This recipe takes under 10 minutes total to prepare and cook.