Caramel Gingerbread Popcorn

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Ginger, ground

• Condiments

  • 1/4 cup Corn syrup, light
  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 14 cups Popped popcorn

• Dairy

  • 1/2 cup Butter

Found on tasteandtellblog.com

Description

Directions

• Place oven racks in the upper and lower thirds of the oven. Preheat the oven to 250ºF. Line 2 baking sheets with parchment paper or a silpat baking mat. 
• Place the popcorn in one or two large bowls.**
• Combine the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt in a medium to large pot. Place over medium heat and bring to a boil. Once the mixture is at a boil, boil for 5 minutes.  
• Remove from the heat and carefully stir in the baking soda - the mixture will bubble up. Stir in the vanilla extract. Quickly stir the mixture into the popcorn. (If the popcorn is in 2 bowls, pour half of the mixture into each bowl.) Once the popcorn is coated with the caramel, pour the popcorn out onto the prepared baking sheets. Spread into a single layer.
• Bake the popcorn for about 1 hour, stirring every 10 minutes, and rotating the baking sheets halfway through the baking time.
• Remove the popcorn from the oven and allow to cool completely. Break into pieces to serve.