Gingerbread Caramel Corn

Gingerbread Caramel Corn


December 26, 2013

  • Makes: Serves a medium-sized crowd.


8-10 cups popped popcorn

1 cup packed brown sugar

1/2 cup corn syrup or Rogers Golden syrup

1/4 cup butter

1 Tbsp. molasses

1/4 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. dry ginger


1Preheat the oven to 250F and put the popcorn in a big bowl.

2In a medium saucepan, combine the brown sugar, corn syrup, butter, molasses and salt and bring to a boil over medium heat. Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the baking soda and vanilla - it will foam up at first. Stir in the cinnamon and ginger and quickly pour over the popcorn; stir with a heatproof spatula or tongs to coat well.

3Spread out onto a large rimmed baking sheet and bake for 30 minutes, stirring once or twice. Cool and break apart.


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