Gingerbread White Chocolate Caramel Popcorn
Coated in a gingerbread-spiced caramel sauce and drizzled with plenty of white chocolate, this dynamite caramel popcorn is nearly impossible to stop eating!
- 1/2 cup unpopped popcorn kernels
- 1/2 cup butter
- 1 cup coconut sugar or brown sugar
- 1/4 cup agave nectar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup white chocolate chips melted
In an airpopper, pop popcorn kernels and place in a large bowl. Preheat oven to 250F and line two baking sheets with parchment paper. Set aside.
In a medium saucepan over medium heat, melt butter. Whisk in sugar, agave, spices, and salt until smooth. Cook caramel over medium heat, stirring occasionally until sugar is dissolved and caramel is bubbly and thickened, about 5 minutes. Remove caramel from heat and whisk in vanilla and baking soda.
Immediately pour hot caramel over popcorn and gently stir until popcorn is evenly coated. Spread popcorn evenly on two prepared baking sheets. Bake popcorn at 250F 1 hour until popcorn is crispy and caramel is golden. Drizzle popcorn with melted white chocolate and let stand 30 minutes to set before breaking into pieces. Enjoy!
Serving: 1g | Calories: 113kcal | Carbohydrates: 16.8g | Protein: 0.9g | Fat: 5.3g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.9g | Cholesterol: 11mg | Sodium: 95mg | Fiber: 0.7g | Sugar: 12.8g