Ginger caramel popcorn

Serves: 6-8 Prepare & Cook:


  • 80g popcorn kernels
  • 50g butter
  • 200g soft light brown sugar
  • 90g golden syrup
  • ¼ tsp bicarbonate of soda
  • 1 tsp SpinneysFood Fine Ginger
  • 50g ginger biscuits, blitzed to fine crumbs


  1. Line a large baking tray with baking paper. Cook the popcorn according to pack instructions.
  2. Set a large heavy-based saucepan with the butter, sugar and syrup over a medium-low heat. Leave to melt, then increase the heat to medium. Simmer for 3 minutes, without stirring, until it is a dark caramel colour.
  3. Stir in a pinch of salt, the bicarbonate of soda, ginger and ginger biscuits – the mixture will bubble.
  4. Quickly add the popcorn, stir well to coat, then tip onto the tray, separating with a fork. Once the popcorn is cool enough to handle, break apart any that are stuck together. Leave to cool and set completely before serving.

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