Pumpkin Popcorn With White Choc 1

Prep Time

15 mins

Cook Time

1 hour


10 cups of popcorn


1/2 cup, un-popped popcorn kernels (10 cups popped)
1/2 cup unsalted butter
1 cup packed light-brown sugar
1/4 cup Buderim Ginger Refresher Cordial
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup finely chopped Buderim Ginger Glace Ginger
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp baking soda
140 g chopped white chocolate or white chocolate chips (or a combination of white and dark chocolate melted separately)


STEP 1 Preheat oven to 250 degrees.

STEP 2 Pop popcorn into a very large bowl, remove any un-popped kernels.

STEP 3 Melt butter in a medium saucepan over medium heat. Stir in brown sugar, ginger refresher, cinnamon, nutmeg, ground ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring.

STEP 4 Remove from heat and add in vanilla, glace ginger and baking soda and stir mixture until it thick and glossy.

STEP 5 Mix in glazed ginger and spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes.

STEP 6 Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated.

STEP 7 Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth.

STEP 8 Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.

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