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Gingerbread Caramel Crunch

 Gingerbread Caramel Crunch
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!
14 ServingsPrep: 25 min. Bake: 1 hour


  • 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 McCormick® Pure Vanilla Extract


  • 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.

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Gingerbread Caramel Crunch (continued)

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.