Gingerbread Caramel Popcorn with Toasted Walnuts
This homemade Gingerbread Caramel Popcorn with toasted walnuts is the perfect winter movie snack – crunchy and packed with warming spices.
- Contains Nuts
Ingredients
For The Toasted Walnuts
- 2.8oz walnuts
For the popcorn
- 1 1/2 tbsp butter, ghee, or vegan butter
- 1 1/2 tbsp coconut oil
- 1.93oz popcorn kernels
The gingerbread caramel
- 3.5oz organic salted butter, ghee, or vegan butter substitute
- 1.75oz coconut sugar
- 1.75oz 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
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.