Desserts, In Season, Vegan, Vegetarian

Gingerbread Caramel Popcorn with Toasted Walnuts

Cooking method:

Food Processor
  • Prep time: 25 mins
  • Total time: 40 mins
  • Skill easy
  • Serves 4 people

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.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts

Ingredients

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

Cooking mode

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Method

  • 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.