Gingerbread Caramel Corn
From dancegypsy67 16 years ago
- 60 minutes to make
- Serves 30
This was my first attempt at making anything other than butter or microwaved popcorn. YUM! I didn't keep the URL of the website I found this on, but credit is given to Linda Larsen, Your Guide to Busy Cooks. It might have been About.com.
Ingredients
- 15 cups popped corn shopping list
- 1/2 tsp salt shopping list
- 1 cup butter shopping list
- 2 cups packed brown sugar shopping list
- 1/4 cup corn syrup shopping list
- 1/4 cup light molasses (I'm sure I used dark) shopping list
- 1 Tbsp ground ginger shopping list
- 1 tsp cinnamon shopping list
- 1/2 tsp baking soda shopping list
How to make it
- Preheat oven to 250 degrees F. Place popcorn into two 13x9" pans.
- Mix together salt, butter, brown sugar, corn syrup, molasses, ginger, and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes.
- Remove pan from heat and mix in baking soda. Mixture WILL foam up - this is why you need a large pan!
- Pour this foamy mixture over the popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp.
- Cool completely, then store in airtight containers.
The Rating
Reviewed by 1 people-
Wow, Paula - this sounds great! I love your gingerbread spin on caramel corn. Delightful! Thanks so much... :)
lunasea
in Orlando loved it
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