Gingerbread Caramel Crunch
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 3-1/2 quarts.
If you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! —Lynne Weigle-Snow, Alexandria, Virginia
Ingredients
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14 cups air-popped popcorn
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3/4 cup packed brown sugar
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1/2 cup butter, cubed
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1/4 cup light corn syrup
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1/4 cup molasses
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1-1/2 teaspoons ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon vanilla extract
Directions
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1.
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.
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2.
Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
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3.
Transfer to 2 greased 15x10x1-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.
Nutrition Facts
1 cup: 167 calories, 7g fat (4g saturated fat), 17mg cholesterol, 144mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 1g protein.
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