Coated in a gingerbread-spiced caramel sauce and drizzled with plenty of white chocolate, this dynamite gingerbread caramel popcorn is nearly impossible to stop eating!
Holiday snacking is getting entirely out of control today with this caramel popcorn.
I mean…gingerbread, caramel, AND white chocolate all hanging out in your popcorn? Just pass the entire pan already.
This caramel popcorn is pretty enough to be any edible Christmas gift and also makes a killer holiday snack for gatherings. Just be aware that a bowl of this goodness is guaranteed to be an empty bowl.
Honestly just plan on making a double batch of this popcorn and thank yourself later.
This Caramel Popcorn features…
- A perfectly crunchy texture
- A coating of sweet gingerbread caramel sauce
- Sweet white chocolate drizzled on top
- Easy to make a double batch of and stores well for up to a week
Making the Caramel Popcorn
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Granulated sugar
- Unsalted butter
- Heavy whipping cream
- Kosher salt
- Vanilla extract
- White chocolate
Tips for Perfect Caramel Popcorn
- Pop 2-3 popcorn kernels before adding the rest – this helps you determine that the oil is at the right temperature and prevents burning the popcorn.
- Make homemade caramel – we love the amazing flavor the simple homemade caramel sauce gives this popcorn. It comes together easily on the stovetop in only a few minutes.
- Bake popcorn at 300F – this low temperature helps crisp up the popcorn without burning it.
- Stir popcorn occasionally while baking – this will ensure that the popcorn crisps up properly.
- Top popcorn with white chocolate after baking – wait until just after the popcorn comes out of the oven to top with white chocolate.
- Cool popcorn completely before serving – this cool time helps the caramel and white chocolate set. Once cooled, break popcorn into bite-sized pieces.
Try these ideas for a different twist on this popcorn.
- Use a different chocolate – try melted semisweet or milk chocolate.
- Add nuts – try folding a handful of toasted chopped pecans or walnuts into the popcorn after baking.
Storing Caramel Popcorn
Allow popcorn to cool completely before breaking into bite-sized pieces. This popcorn stores well in an airtight container at room temperature up to 1 week.
The gingerbread-spiced caramel is just absolutely EVERYTHING in this popcorn! The warming spices add a lovely festive flavor to the crunchy caramel coated popcorn and the white chocolate drizzle is the most perfect finishing touch.
All you need to know about this popcorn is that it’s add-ict-ing. You WILL eat it all if you allow yourself to, and that’s just that.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More gingerbread treats to try next!
White Chocolate Gingerbread Caramel Popcorn
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- 1 tablespoon vegetable oil
- 1/2 cup popcorn kernels
- 1 cup granulated sugar
- 5 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips, melted
- Preheat oven to 300F. Line a large sheet pan with parchment paper and set aside.
- In a large pot, heat oil and 2-3 popcorn kernels over medium heat covered. When popcorn pops, immediately remove pot from heat and wait 30 seconds before adding remaining popcorn and swirling into bottom of pot.
- Return pot to medium heat. Once popcorn starts popping, shake over medium heat occasionally until popcorn stops popping. Remove from heat and transfer popcorn to a large bowl.
- Place sugar in a medium pot and melt over medium heat, stirring occasionally. Reduce heat to low and add butter, whisking until melted. Very slowly begin adding cream, whisking constantly (be careful, it may splatter a bit) Let caramel cook over low heat 2-3 minutes until golden brown and thickened.
- Remove caramel from heat and whisk in spices, salt, and vanilla extract. Pour caramel over popcorn and toss until evenly coated.
- Arrange popcorn in a single layer on prepared sheet pan. Bake popcorn at 300F 40-45 minutes, stirring occasionally until popcorn is golden brown and crispy. Drizzle popcorn with melted white chocolate.
- Allow popcorn to cool completely to allow the caramel and white chocolate to set. Store popcorn in an airtight container until ready to serve. Enjoy!
This post was updated with new recipe adjustments and photos on 12/20/23.