Gingerbread Caramel Crunch Recipe

Gingerbread Caramel Crunch Recipe photo by Taste of Home

Read reviews (11)

Rate recipe

If you love gingerbread, you won't be able to resist this crispy, crunchy 'corn. Munch it yourself or share it as a tasty gift!

[X]

Rate Gingerbread Caramel Crunch Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Gingerbread Caramel Crunch Recipe

Prep: 25 min. Bake: 1 hour

Yield: 14 Servings

25 60 85

Ingredients

14 cups air-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 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Directions

Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes.
Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container. Yield: 3-1/2 quarts.

Nutritional Facts 1 cup equals 167 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 144 mg sodium, 27 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Gingerbread Caramel Crunch in Taste of Home October/November 2010, p43