Gingerbread caramel popcorn makes a great Christmas gift or snack just because!
Course Appetizers, Snacks and Small Bite Recipes
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Nicole Cook
16cupsroom temperature popcornpopped (do not use microwaveable popcorn!)
1cupof brown sugarpacked
⅓cupbutterroom temperature and cubed
½cupof light corn syrup
1teaspoonof vanilla extract
Coat a large bowl with some cooking spray and fill with the popcorn. Set aside for a moment.
Spray cooking spray into a small saucepan (pot) and add the brown sugar, butter, light corn syrup, molasses, ground ginger, ground cinnamon and the salt. Bring to a boil over medium heat, stirring constantly.
Once the mixture is boiling, stop stirring and allow to boil for 5 minutes.
Remove from heat and stir in the baking soda. The mixture will turn all foamy.
Add the vanilla extract and stir.
Quickly (and I mean quickly) pour the mixture over the bowl of popcorn and mix well with a spatula to coat the popcorn.
Using two greased glass baking dishes (I find them easier to clean) distribute the popcorn evenly between the two pans. Bake them at 250 degrees for about 45 minutes, stirring once in the middle of the bake time.
Remove the pans from the stove and allow the popcorn to cool in the pans.
This can be stored in airtight containers for up to two weeks, but cool completely before putting it in the jars or containers. Enjoy!