Name: Gingerbread Caramel Crunch
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: 14 cups air-popped popcorn -; 3/4 cup packed brown sugar -; 1/2 cup butter, cubed -; 1/4 cup light corn syrup -; 1/4 cup molasses -; 1-1/2 teaspoons ground ginger -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon salt -; 1/2 teaspoon baking soda -; 1/2 teaspoon vanilla extract -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Gingerbread Caramel Crunch

1. 14 cups air-popped popcorn -

2. 3/4 cup packed brown sugar -

3. 1/2 cup butter, cubed -

4. 1/4 cup light corn syrup -

5. 1/4 cup molasses -

6. 1-1/2 teaspoons ground ginger -

7. 1/2 teaspoon ground cinnamon -

8. 1/4 teaspoon salt -

9. 1/2 teaspoon baking soda -

10. 1/2 teaspoon vanilla extract -

How to cook deliciously - Gingerbread Caramel Crunch

1. Stage

Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes.

2. Stage

Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.

3. Stage

Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.