Ridiculously Easy Gingerbread Caramel Corn
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5.0
9 reviews
Excellent
Ridiculously Easy Gingerbread Caramel Corn
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All the flavors of classic gingerbread magically transported to the BEST caramel corn. Make it in the microwave in way less than an hour. Dress it up for gifts with the free printable labels... no one needs to know it's ridiculously easy!
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Ingredients
- 16 cups popped popcorn see post for types of popcorn
- ½ cup corn syrup (Not high fructose corn syrup - I use Karo. You can also use Golden Syrup)
- 1 tablespoon molasses
- ¾ cup butter (1½ sticks) I use salted
- 1 cup light brown sugar
- ½ cup dark brown sugar (If you don't have dark brown sugar you can omit it and just use 1½ cups of light brown sugar.)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare a work surface (kitchen counter) by laying out a 4 feet long piece of parchment paper. After popping the popcorn, transfer it to a bowl. Lift the popcorn with your hands and shake the bowl lightly so the unpopped kernels fall to the bottom. Lift the 4 quarts of popcorn out of the bowl and transfer to a large brown paper grocery bag.
- Place the butter in a large (2 quart) microwave safe bowl and microwave on high power for one minute or until the butter is melted. Add the corn syrup and stir well to combine. Add the molasses, brown sugars, cinnamon, ginger, allspice, cloves and salt. Stir until everything is well incorporated. Place in the microwave and heat on high power for 2 minutes. Stir then return to the microwave for 1 minute. The mixture should be bubbling up furiously by this point. Remove bowl and stir then return to the microwave for another minute. Repeat this cooking for one minute and stirring two more times.
- Remove the bowl from the microwave and stir in the vanilla and baking soda. Stir until all of the baking soda is well incorporated.
- Pour the hot mixture over the popcorn in the bag. Fold the top of the bag down once and shake, shake, shake to distribute syrup through the corn. Microwave on high power for 1 minute. Remove the bag and hold it at the folded down top and one of the bottom corners. You may need to use a pot holder as the bag will be hot. Shake well the return to the microwave for another minute.
- Repeat cooking and shaking two more times for a total of 5 minutes. Turn the popcorn out onto the prepared parchment paper. Allow to cool completely.
- Store in an airtight container. The caramel corn will keep well for 1-2 weeks.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
11mg
(4%)
Sodium
112mg
(5%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
144IU
(3%)
Vitamin C
0.01mg
(0%)
Calcium
14mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 112mg | 5% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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