This homemade Gingerbread Caramel Popcorn with toasted walnuts is the perfect winter movie snack – crunchy and packed with warming spices.
Gingerbread Caramel Popcorn with Toasted Walnuts (Gluten-Free, Vegan)
- For The Toasted Walnuts
- 80g walnuts
- For The Popcorn
- 1 1/2 tbsp butter, ghee, or vegan butter
- 1 1/2 tbsp coconut oil
- 55g popcorn kernels
- The Gingerbread Caramel
- 100g organic salted butter, ghee, or vegan butter substitute
- 50g coconut sugar
- 50g xylitol
- 2 tbsp maple syrup/raw honey/agave syrup
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Start by toasting your walnuts. Add your walnut halves to a dry pan/skillet and place on a medium heat. Stir every now and then until lightly browned. The nuts should release a strong aroma into your kitchen and once they do remove from the pan and place into the bowl of Ninja food processor. Leave to cool then pulse 2-4 times until roughly chopped. Place to one side.
In a large heavy pan heat the butter and coconut oil over a medium-high heat. Add 1 or 2 kernels to the pan and cover. Once the kernels pop, immediately add the remaining popcorn kernels and cover with a lid. Gently shake the pan until the corn is popping every few seconds (about 4 or 5 minutes). Once the popping stops turn off the heat and pour out the popcorn into a large mixing bowl. Set to one side.
Add all of your caramel ingredients to a heavy-bottomed pan and place on to a medium heat. Stirring frequently, cook for 5 minutes or until the sugar has fully dissolved and the mixture begins to boil. Boil for 2 minutes without stirring. Remove from the heat immediately and stir in your chopped nuts.
Pour the hot caramel over the popcorn and stir until combined. Leave to cool to room temperature or for 1 hour until brittle. If not serving immediately break the popcorn into small clusters and store in an airtight container for up to 1 week.