Gingerbread Caramel Corn recipe from Imagined Landscapes


15 c air-popped popcorn
3/4 c packed brown sugar
1/2 c butter
1/4 c light corn syrup
1/4 c + 1 Tb molasses
1 1/2 tsp ginger (powder, not fresh)
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla

Put the popcorn in a large, oiled bowl. Prep 2 cookie pans by either greasing them or covering with parchment paper.

Melt brown sugar, butter, molasses, ginger, cinnamon, and salt in heavy-bottomed but small saucepan. Bring to a boil over medium heat, stirring the whole time. Then boil without stirring for 5 minutes.

Remove from heat and add baking soda. Stir and enjoy the foaming. Add the vanilla, and quickly pour it over the popcorn. Toss the popcorn to coat it as evenly as possible. Place on cookie sheets.

Bake 1 hour at 250 F. Stir every 10-15 minutes.

Store in an airtight container because soggy and humid popcorn is a melancholy thing.

Gingerbread Caramel Corn
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