Gingerbread Caramel Corn

Total Time
1hr 10mins
10 mins
1 hr

Just a variation on caramel corn...tastes especially good in the fall with a cup of hot cider..

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  1. Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
  2. Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
  3. Heat over medium heat till mixture comes to a full boil.
  4. Boil for 5 minutes, stirring frequently, remove from heat.
  5. Add baking soda, it will foam up -- stir well.
  6. Pour over popcorn in prepared pans and toss to combine well.
  7. Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --.
  8. Cool completely, and store in an airtight container.