Gingerbread Caramel Corn is such a lovely treat to make when the holidays come around, dear. This warm, spiced popcorn with its rich caramel coating brings back so many cozy memories of baking in my kitchen.
What makes this recipe truly special is the combination of molasses and warm gingerbread spices mixed right into that buttery caramel—it’s like Christmas in every bite. The brown sugar and butter create such a lovely golden coating that sticks beautifully to every piece of popcorn.
I love to make big batches of this to share with family and neighbors during the holiday season, packaged in pretty bags tied with festive ribbon. My grandchildren always come running when they smell that gingerbread and caramel baking in the oven, and it’s become one of our most cherished traditions.
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Gingerbread Caramel Corn
Ingredients
- 0.2 cup Snacks
- 0.5 teaspoon Salt
- 1 cup Butter
- 2 cup Brown Sugar
- 0.25 cup Syrups
- 0.25 cup Molasses
- 1 tablespoon Ginger
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Soda
Instructions
- Divide popped popcorn equally between 1 lightly buttered 13×9 baking pan.
- Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
- Heat over medium heat till mixture comes to a full boil.
- Boil for 5 minutes, stirring frequently, remove from heat.
- Add baking soda, it will foam up — stir well.
- Pour over popcorn in prepared pans and toss to combine well.
- Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp –.
- Cool completely, and store in an airtight container.
