Caramel Gingerbread Popcorn
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Caramel Gingerbread Popcorn
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A little bit spicy and perfectly sweet, this Caramel Gingerbread Popcorn is the perfect Christmas version of caramel corn.
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Ingredients
- 14 cups popped popcorn*
- 3/4 cup light brown sugar
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1/4 cup molasses
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions
- Place oven racks in the upper and lower thirds of the oven. Preheat the oven to 250ºF. Line 2 baking sheets with parchment paper or a silpat baking mat.
- Place the popcorn in one or two large bowls.**
- Combine the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt in a medium to large pot. Place over medium heat and bring to a boil. Once the mixture is at a boil, boil for 5 minutes.
- Remove from the heat and carefully stir in the baking soda - the mixture will bubble up. Stir in the vanilla extract. Quickly stir the mixture into the popcorn. (If the popcorn is in 2 bowls, pour half of the mixture into each bowl.) Once the popcorn is coated with the caramel, pour the popcorn out onto the prepared baking sheets. Spread into a single layer.
- Bake the popcorn for about 1 hour, stirring every 10 minutes, and rotating the baking sheets halfway through the baking time.
- Remove the popcorn from the oven and allow to cool completely. Break into pieces to serve.
Notes
- *If air popping popcorn, you will need about 1/2 cup of popcorn kernels.**The caramel will stick to a glass bowl, so I prefer to use plastic or stainless steel. If using glass, you may want to spray the bowl with nonstick cooking spray so the caramel doesn’t stick.
- Recipe source: Taste of Home
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