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Gingerbread Caramel Corn

Yields1 Serving

 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

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


In 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.


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