Gingerbread Caramel Corn Recipe #118625
Just a variation on caramel corn...tastes especially good in the fall with a cup of hot cider..
by grandma2969
1¼ hours | 10 min prep
SERVES 15
- 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
- Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
- Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
- Heat oven medium heat till mixture comes to a full boil.
- Boil for 5 minutes, stirring frequently, remove from heat.
- Add baking soda, it will foam up -- stir well
- Pour over popcorn in prepared pans and toss to combine well.
- Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --
- Cool completely, and store in an airtight container.
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5 stars