Friday, October 22, 2010

Gingerbread Caramel Crunch

This popcorn just said "fall" to me!  I love the crunch cooking it in oven gives it plus the flavors are a wonderful combination.  This was the second favorite choice at our celebration, not too mention I love the cake stand we got to put it on (thanks so much Michelle!).

14 c. popped popcorn
3/4 c. brown sugar, packed
1/2 c. butter, cubed
1/4 c. light corn syrup
1/4 c. molasses
1 1/2 t. ginger (powdered form)
1/2 t. cinnamon
1/4 t. salt
1/2 t. baking soda
1/2 t. vanilla

1.  Preheat oven to 250 degrees.  Coat a very large bowl with non-stick cooking spray.  Place popped popcorn in the bowl.  

2.  Butter the sides of a medium, heavy saucepan.  Add brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt.  Bring to a boil over medium heat, stirring constantly.  Let boil for 5 minutes with out stirring.  Remove from heat.  Stir in baking soda and vanilla.  Quickly pour over popcorn and mix well.  

3.  Transfer your popcorn mixture to a well greased cookie sheet (15x10) and spread evenly.  Cook for 1 hour.  When done, immediately spread on wax paper and cool completely.  When cooled, break into pieces and eat!

Source:  Taste of Home
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