Ginger caramel popcorn



5 min


12 Servings

* PLUS Cooking time: 5 minutes, Baking time: 20 minutes
Ginger caramel popcorn


  • 1/3 cup popcorn kernels
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter , cut into pieces
  • 1/4 cup corn syrup
  • 1/4 tsp salt
  • 1 tbsp peeled, chopped ginger
  • 1/2 tsp vanilla
  • 1/4 tsp baking soda
  • 1 cup chopped candied ginger


  • Preheat oven to 300F. Line a rimmed baking sheet with parchment paper.
  • Use an air popper to pop corn kernels into a large bowl. Discard any unpopped kernels.
  • Combine brown sugar, butter, corn syrup and salt in a large saucepan. Place over medium heat and cook, stirring, until sugar has dissolved. Bring to a boil and cook for 2 min or until it reaches 255F on a candy thermometer. Whisk in ginger, vanilla and baking soda; the mixture will foam and look creamy.
  • Working quickly and carefully (hot caramel can give you a nasty burn), pour caramel over popcorn. Add candied ginger and stir to coat popcorn.
  • Scrape onto prepared baking sheet. Bake caramel corn for 20 min, stirring after 10 min to redistribute caramel, or until caramel coats popcorn and is bubbling slightly.
  • Let cool on baking sheet and transfer to an airtight container.

Nutrition (per serving)

  • Calories
  • 248,
  • Protein
  • 1 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 102 mg.