This gingerbread spice caramel popcorn is a cute Christmas gift for children to make.


  • 12 cups (180g) popped popcorn
  • 150g butter, chopped
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) golden syrup
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • Pinch of ground cloves


  • Preheat oven to 150°C. Line 2 large baking trays with baking paper. Place popcorn in a large heatproof bowl.
  • Combine the butter, sugar, golden syrup, cinnamon, ginger and cloves in a medium saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves and mixture is smooth. Increase heat to medium and bring to the boil. Cook, stirring, for 5 mins or until golden brown.
  • Pour the hot caramel over the popcorn and carefully stir with a spatula to evenly coat the popcorn. Turn onto the lined trays in a single layer. Bake for 15 mins or until golden brown. Remove from oven and set aside for 15 mins to cool. Break into chunks. Store in an airtight container for up to 4 days.