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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (64g) Recipe makes 15 servings |
||
| Calories 284 | ||
| Calories from Fat 114 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 7.8g | 39% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 224mg | 9% | |
| Potassium 219mg | 6% | |
| Total Carbohydrate 43.7g | 14% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 33.0g | ||
| Protein 1.2g | 2% | |
Ingredients
- 15 cups popped popcorn
- 1/2 teaspoon salt
- 1 cup butter
- 2 cups light brown sugar, packed
- 1/4 cup light corn syrup
- 1/4 cup molasses
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2-1 teaspoon baking soda
Directions
1
Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.2
Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.3
Heat oven medium heat till mixture comes to a full boil.4
Boil for 5 minutes, stirring frequently, remove from heat.5
Add baking soda, it will foam up -- stir well6
Pour over popcorn in prepared pans and toss to combine well.7
Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --8
Cool completely, and store in an airtight container.
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Featured Reviews for This Recipe
From: Debbb
On Jan 4, 2009
Fabulous tasting candy!! I followed the recipe exactly & like the flavour!! I also like that there is a large portion of candy to popcorn - made it really easy to coat the popcorn. I found that the candy ended up somewhat granular instead of smooth & crispy.
From: the_cookie_lady
On Jan 2, 2009
I was concerned that the amount of ground ginger is incorrect and only used a teaspoon instead of a Tablespoon. Great flavor, but I would suggest using only 1/2 tsp of baking soda (or you will be cleaning the foaming monster off your stove afterward). Because I used the full teaspoon of baking soda, I did not get a smooth caramel "glaze" over the popcorn like I expected. Instead, it remained somewhat bubbly-looking even after stirring and baking the popcorn. With that being said, I was still very impressed by how easy the recipe was and how delicious it was. The popcorn came apart very easily after baking, as well 
Thanks for posting!
From: * Pamela *
On Dec 27, 2005
I had posted this recipe myself (#120512) and when I checked it was not here, but I guess because I kept it as a "private recipe" before posting, you also posted it. I made this to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) Gingerbread Scones (Gift Bag), Gingerbread Truffles Gingerbread Truffles, and Crockpot Apple Butter Crock Pot Apple Butter. I found that 5 minutes was too long for boiling and after the first batch I decreased it to about 3 minutes and it seemed to work better.
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