Serving Size: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
- 8 C. Plain popcorn, air-popped or stove-popped
- 1/2 C. Cinnamon Brown Sugar Better Butter
- 1/4 C. Molasses
- 1/4 tsp. Ground ginger
- 1/4 tsp. Salt
- 1 C. Mixed raw nuts (such as almonds, pecans, and cashews)
- 1/4 C. crystallized ginger, chopped (optional, for added ginger flavor and texture)
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spread the mixed raw nuts in a single layer on the prepared baking sheet.
- Roast them in the preheated oven for about 8-10 minutes, or until they become fragrant and lightly toasted. Keep an eye on them to avoid over-browning.
- Remove the nuts from the oven and let them cool while you prepare the rest of the recipe.
- Place the popped popcorn in a large mixing bowl, and ensure that there are no unpopped kernels.
- Add the roasted nuts to the bowl and set aside.
- In a medium saucepan over medium heat, melt the Cinnamon Brown Sugar Better Butter. Once melted, stir in the molasses, ground ginger, and salt. Cook, stirring constantly, until the mixture is smooth and just starts to bubble. Remove it from the heat.
- Pour the gingerbread glaze over the popped popcorn and roasted nuts in the mixing bowl. Use a spatula or wooden spoon to gently toss and coat the popcorn and nuts evenly with the glaze. Be careful not to crush the popcorn.
- Spread the coated popcorn and nuts evenly onto the prepared baking sheet. Bake in the preheated oven for about 15-20 minutes, or until the glaze has set and the popcorn begins to turn a deeper golden brown. Stir the mixture gently once or twice during baking to ensure even coating.
- Remove the gingerbread popcorn from the oven and let it cool on the baking sheet. If you like, sprinkle the chopped crystallized ginger over the top for an extra burst of ginger flavor.
- Once the gingerbread popcorn is completely cool and the glaze has hardened, break it into clusters. Transfer to a serving bowl or an airtight container. Enjoy!