Homemade sweet cinema-style popcorn with all the flavours of gingerbread. The perfect accompaniment to your Christmas films.
Last weekend we watched our first Christmas film of the year and to get everyone into the festive spirit I decided to make some of my spiced orange popcorn. As I was getting all the ingredients together I realised how much in common they had with the gingerbread biscuits I shared recently, so made a last minute switch to make some gingerbread popcorn instead.
The resulting popcorn was absolutely delicious, so much so that Jon happily nibbled his way though a bowlful despite not really being a popcorn fan.
Making your own popcorn at home is really easy, only takes a few minutes and is much cheaper than buying ready-made.
All you need is a large saucepan with a lid (the lid part is essential otherwise you’ll have no popcorn to eat and a kitchen in desperate need of a clean). I took the lid off the pan while I was cooking the first batch to show the boys what would happen and it quickly went everywhere!
The boys really enjoyed getting involved helping me make it. My saucepan has a glass lid so they could watch the kernels of corn burst into popcorn through the lid. It was the first time they’d watched me making popcorn and they found it really exciting.
I made the sauce on the hob and then they helped me mix it all together. Then it was time to settle down to Mickey’s Magical Christmas.
Active Time: 3 minutes
Total Time: 10 minutes
- 80g popping corn
- ½ tsp vegetable oil
- 2 tbsp unsalted butter
- 2 tbsp soft dark brown sugar
- 2 tbsp golden syrup
- 2 tsp ground ginger
Make the popcorn
- Put the vegetable oil (½ tsp) in a large saucepan and use some kitchen towel to spread it around the bottom and sides of the pan.
- Add the popping corn (80g) and cover the pan with a lid. Place it onto a medium/high heat, shaking the pan occasionally to stop the corn from burning.
- One the pan is hot enough the corn will start to pop, leave it on the heat until the popping sounds have died down to about once every second.
- As soon as the corn has popped remove the pan from the heat and pour the popcorn into a large bowl (it’s essential not to leave the popcorn sitting around in the hot pan as it residual heat will cause it to burn giving it a bitter taste).
Make the gingerbread flavouring
- Place a small saucepan onto a low heat. Add the unsalted butter (2 tbsp), dark brown sugar (2 tbsp), golden syrup (2 tbsp) and ground ginger (2 tsp) and continue to heat until all of the butter has melted, stirring regularly.
- Once the butter has melted pour the sauce over the popcorn and mix/toss until there is a fine coating all over.
- Serve with your favourite Christmas film.
Calories: 193 kcal (10%), Fat: 8.9g (13%), Saturated Fat: 4.3g (21%), Carbohydrates: 23.7g (9%), Sugar: 14.2g (16%), Fibre: 3.2g (13%), Protein: 2.9g (6%), Salt: 0.2g (4%)
This is the estimated nutritional information per biscuit (excluding any icing/sprinkles). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.