Gingerbread Caramel Corn

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Ginger

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 3/4 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 Sprinkles
  • 1/2 tsp Vanilla extract
  • 1 pkg White chocolate chips

• Snacks

  • 12 cup Air popped popcorn

• Dairy

  • 1/2 cup Butter

Found on a-kitchen-addiction.com

Ingredients

• 12 C air-popped popcorn
• ¾ C brown sugar
• ½ C butter
• ¼ C molasses
• ¼ C honey
• 1½ tsp ginger
• ¾ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp cloves
• ¼ tsp salt
• ½ tsp baking soda
• ½ tsp vanilla extract
• 1 pkg white chocolate chips
• sprinkles

Directions

• Preheat oven to 250. Butter, or spray with non-stick cooking spray, two 15x10 inch baking pans. (You can use 9x13 if needed, stirring will just be a little more difficult)
• Place popcorn in a large bowl coated with butter or cooking spray and set aside.
• In a small bowl, stir together spices and salt.
• In a heavy saucepan, combine sugar and butter over medium heat. Stir until butter is melted. Stir in molasses, honey and spice mixture.
• Bring to a boil over medium heat. Stir constantly to prevent scorching. Boil for 5 minutes, stirring occasionally.
• Remove from heat and stir in baking soda. Careful, mixture will foam. Stir in vanilla. Pour over popcorn and stir to coat.
• Divide popcorn between prepared baking pans. Bake for 45 minutes, stirring every 10-15 minutes. Remove popcorn to wax paper or parchment paper to cool.
• Melt white chocolate according to package instructions and drizzle over popcorn. Top with sprinkles.
• Once cooled, store in an airtight container.