Prep 10 mins
Cook 1 hr
Just a variation on caramel corn...tastes especially good in the fall with a cup of hot cider..
Make and share this Gingerbread Caramel Corn recipe from Food.com.
- 3548.85 ml popped popcorn
- 2.46 ml salt
- 236.59 ml butter
- 473.18 ml light brown sugar, packed
- 59.14 ml light corn syrup
- 59.14 ml molasses
- 14.79 ml ground ginger
- 4.92 ml cinnamon
- 2.46-4.92 ml baking soda
- Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
- Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
- Heat over medium heat till mixture comes to a full boil.
- Boil for 5 minutes, stirring frequently, remove from heat.
- Add baking soda, it will foam up -- stir well.
- Pour over popcorn in prepared pans and toss to combine well.
- Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --.
- Cool completely, and store in an airtight container.
I had posted this recipe myself (#120512) and when I checked it was not here, but I guess because I kept it as a "private recipe" before posting, you also posted it. I made this to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) Gingerbread Scones (Gift Bag), Gingerbread Truffles Gingerbread Truffles, and Crockpot Apple Butter Crock Pot Apple Butter. I found that 5 minutes was too long for boiling and after the first batch I decreased it to about 3 minutes and it seemed to work better.
I used a large pot to successfully avoid the issue others had with boil over. I also used one teaspoon of baking soda and one tablespoon of ginger. It is not clear in the recipe, but I divided the popcorn between two 9x13 pans and halved the boiled mixture between both. I strongly suggest someone help stir one pan as you stir the other. This sets pretty fast. The recipe provides plenty of coating and crunch. I'm going to make this again tomorrow and drizzle a very light amount of melted white chocolate or icing on top of the cooled popcorn to improve the presentation. I made two batches. In shared photo: (left) used dark brown sugar and drizzled with white chocolate, (right) followed recipe
Yummy! I think this would make great Christmas gifts. I used the whole tbsp of ginger; it sort of gives the aroma of ginger snap cookies. I also used the full tsp of baking soda and didn't have a problem with it foaming too much (maybe my baking soda was a little on the old side, so it didn't react as much as it would have if it were fresh?).