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Gingerbread Popcorn

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

 
‘Tis the season for this addictive Gingerbread Popcorn recipe by Tasty Kitchen member Faith. The almonds and popcorn and sweet crunchy toppings make this such a fun party food for the holidays.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

To make it you will need: air popped popcorn, almonds, baking soda, cinnamon, ginger, nutmeg, cloves, butter, brown sugar, molasses, water, salt and vanilla extract.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Get your luscious topping going in a saucepan by combining the brown sugar, butter, molasses, and water.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Chop your almonds in various shapes and sizes. You could also use pre-chopped almonds or even slivered almonds.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Combine your popcorn and almonds on a tray lined with parchment.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Then sift together your baking soda, spices and salt.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

As it cooks, the mixture in your pot will start to darken and thicken when it is ready, so you’ll want to stir vigorously and watch the heat to make sure it doesn’t burn.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Turn off the heat and add the vanilla extract.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Then add your seasonings to the molasses mixture and stir well.

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

It will be creamy and thick and very hot so don’t try to taste it yet!

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Now, either toss the popcorn in, or drizzle the sauce all over the sheet tray. Let it dry and harden, then break it up and store it in an air-tight container (or start eating it)!

 
 
 
Tasty Kitchen Blog: Gingerbread Popcorn. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith Gorsky of An Edible Mosaic.

Thank you Faith for this delicious Gingerbread Popcorn recipe! Visit her website An Edible Mosaic for other delicious treats.

 
 

Printable Recipe

Gingerbread Popcorn

See the full recipe post on Faith (An Edible Mosaic)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

The perfect last-minute holiday treat.

Ingredients

  • 12 cups Air-popped Popcorn (for 12 Cups Of Popped You'll Need 1/2 Cup Of Popcorn Kernels)
  • 1 cup Toasted Sliced Almonds
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • ½ cups Unsalted Butter
  • 1 cup Light Brown Sugar, Lightly Packed
  • 2 Tablespoons Molasses
  • 1 Tablespoon Water
  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract

Preparation Instructions

Toss together the popped popcorn and nuts in a large bowl and set aside.

Line a large baking sheet with parchment paper or a Silpat liner and set aside.

Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.

Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305ºF (hard crack stage), stirring occasionally. Then remove from heat. Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.

Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread out the popcorn onto the prepared baking sheet. Let it cool and then break it apart. Store in an airtight container at room temperature.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

11 Comments

Comments are closed for this recipe.

Simone on 12.5.2012

I made this the other night [reduced the butter and brown sugar] and it turned out great. I actually put mine in the freezer because I was so impatient for it to harden :] Brought it into work today and my boss said it is the exact taste or real gingerbread flavor. Bravo! Now he wants me to make Gingerbread – have a recipe for that?

Christian Rene Friborg on 11.16.2012

Awesome! I love popping popcorn myself because I hate the microwaveable ones, so I’d definitely give this a try!

Katie B. of HousewifeHowTos.com on 11.13.2012

Oh, this sounds absolutely delicious! I’ve never made a flavored popcorn before (unless you count dumping half a cup of melted butter over a small bowl as ‘flavored’). This sounds like it would make a great holiday gift, too. I’m printing the recipe and looking forward to trying it. Thank you!

Alice on 11.12.2012

Looks awesome! Yum, cant wait to mix it up.

Kristi R on 11.12.2012

Will definitely be trying this over the holidays! Too bad her blog is laid out so poorly that the actual blog part is this itty bitty column about four or five words wide. :( Please people – check your websites in multiple resolutions and browsers! :)