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.
This recipe shows you how to make popcorn on the hob. If you'd prefer to make your popcorn in the microwave then you can find the instructions here.
Serving: 1serving | Calories: 193kcal | Carbohydrates: 23.7g | Protein: 2.9g | Fat: 8.9g | Saturated Fat: 4.3g | Sodium: 80mg | Fiber: 3.2g | Sugar: 14.2g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.