Maple Gingerbread Popcorn

Place popcorn into a large heatproof bowl with plenty of room to toss the popcorn in the maple/ginger syrup.

Place sugar, butter, spices, salt, vanilla extract and maple syrup into a medium-sized saucepan over low-medium heat. Stir frequently and bring to a boil. Once boiling, stir continuously and cook for 2–3 minutes, until the mixture is a little darker and ever so slightly thicker (you won’t feel it getting much thicker, but the colour will change).

Pour the maple/ginger syrup all over the popcorn and then use 2 spoons to toss the popcorn in the syrup. Keep stirring/tossing until all the popcorn is covered in the syrup. It will be sticky, but as it cools it becomes less sticky.

Leave to cool completely, before transferring to an airtight container and storing at room temperature. Popcorn will keep for 4 days.