Gingerbread Popcorn

Ingredients:

5 cups plain popcorn (little more than one microwave bag)

1/3 cup brown sugar

2 tbsp unsalted butter

1 tsp ground ginger

1/4 tsp ground cloves

pinch ground cinnamon

Pinch of nutmeg

Pinch of salt

1/2 tsp vanilla extract

1/3 cup white syrup like Karo

Instructions:

Place popcorn into large cake pan, with plenty of room to toss with the syrup.
Place sugar, butter, spices, salt, vanilla extract and syrup into a small saucepan over a low-medium heat.
Stir frequently and bring to a boil then stir continuously for 2-3 minutes.
Pour the syrup over the popcorn and then use two spoons to toss the popcorn in the syrup.
Leave to cool completely then store in an airtight container. Popcorn will keep for 4 days.