Gingerbread Caramel Corn

INGREDIENTS:

• 15 cups popped corn
• 1/2 tsp. salt
• 1 cup butter
• 2 cups packed brown sugar
• 1/4 cup corn syrup
• 1/4 cup light molasses
• 1 Tbsp. ground ginger
• 1 tsp. cinnamon
• 1/2 tsp. baking soda

PREPARATION:

Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan! Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings

Microwave Version: Put popcorn into a clean paper grocery bag. Pour on caramel, close bag and shake. Microwave for 4 1/2 minutes, removing the bag to shake it every 45 seconds.

From Deb_W at SL

Gingerbread Caramel Corn

From Deb_W on the Sonlight Forums

15 cups popped popcorn
1/2 tsp salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 TBSP ginger
1 tsp cinnamon
1/2 tsp baking soda

Mix together salt, butter, brown sugar, corn syrup, molasses, and spices in a medium sized pot. Bring to boil and cook 5 minutes. Remove from heat and add baking soda (it will foam up).

Place popcorn in a clean paper grocery bag and pour caramel coating over it. Close bag and shake it to distribute caramel. Place closed bag in microwave and cook on high for 4 1/2 minutes, stopping every 45 seconds to shake the bag and redistribute caramel. Pour onto waxed paper to cool.