Gingerbread Caramel Corn
This is definitely hands down my favorite caramel corn. It's scrumptious caramel corn, with all the good stuff from gingerbread added right in. It's so good, as I'm writing this, my mouth is watering. Anyway, I think you guys will enjoy it. Let's get started:
What You'll Need:
A way of popping the popcorn (air popper, stove top, microwave, etc.)
A wooden spoon
2 cookie sheets lined with aluminum foil sprayed with oil
A large bowl
1 cup unpopped popcorn
1 cup (2 sticks) of butter
2 cups brown sugar, firmly packed
1/4 cup molasses
1/4 cup of corn syrup (light or dark)
1 tbs. ground ginger
About 1/16 teaspoon ground cloves
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla extract
1/2 tsp. baking soda
Step 1: Pop the popcorn and put it in the large bowl.
Step 2: In a pot, melt 2 sticks of butter, then put in brown sugar, ground ginger, ground cloves, corn syrup, and molasses. Stir constantly.
Step 3: Bring to a boil and stop stirring for 5 minutes.
Step 4: When the 5 minutes are up, stir in the baking soda, vanilla extract, and salt into the mixture.
Step 5: Pour over the popcorn and stir the popcorn until it is evenly coated. Then spread on the two baking sheets.
Step 6: Bake for 30 minutes on 250. Take the popcorn out and stir it and put it back in the oven for 30 minutes.
Step 7: When the 30 minutes are up, take the popcorn out. While it's cooling, break the popcorn into pieces to prevent it from clustering.
Step 8: Enjoy!