Tuesday, November 29, 2011

Gingerbread Caramel Corn

I came across this recipe in a Taste of Home circular and had to give it a go!! It was a total hit, supremely delicious, and so easy! Gingerbread Caramel Corn has definitely made my list of things to make this Christmas! It is a perfect spin on typical caramel corn for this Holiday Season and it packs well; making it perfect for snacking during holiday road trips, while driving around enjoying Christmas lights and yard decor, or for gift giving!

What you will need:

  • 14 cups popped popcorn
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp baking soda
  • 1/2 tsp. vanilla extract

 What to do:
  1. In a nonstick saucepan, add brown sugar, butter, corn syrup, molasses, spices, and salt. Bring to a boil over medium heat, stirring constantly. Boil WITHOUT stirring for 5 minutes (NO CHEATING!)
  2. Remove from heat; stir in baking soda and vanilla (mixture will become foamy). Quickly pour over popcorn and mix well. I tossed mine like a salad... it seemed to work better than trying to "stir" it.
 3. Transfer to a large roasting pan or two 15x10x1. Bake at 250 degrees for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.

Yields 3 1/2 quarts...but I promise you will want to make more.

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