I love molasses cookies and generally I only have them around Christmas time. Last week I received the fall edition of Taste of Homes, the magazine I am subscribed to. While on lunch break, working out and looking at all the food I’d love to make, I stumbled upon a listing of “Tasty Popcorn Treats”. The entire page had different varieties of popcorn to make for a party, family or holiday gifts. And that, my friends, is where I found the inspiration to make Ginger Bread Caramel Corn!
Overall it turned out quite well – however due to our oven not being the correct temp. all the time I ended up burning the caramel corn a little. The directions indicated baking the two pans of corn for 1 hour, stirring every 10 minutes. After about 30 minutes it appeared the treat was starting to burn so I took it out and set it on the wax paper. Next time I made this treat, most likely in a few weeks, I’ll remember to only plan on baking for 25-30 minutes.
As always, here are the ingredients & directions if you’d like to try this tasty variety of popcorn yourself.
- 14 cups air-popped popcorn
- 3/4 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup molasses
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla extract.
- Place popcorn in a large bowl coated with cooking spray; set aside.
- Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup molasses, giner, cinnamon and salt.
- Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes.
- Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well. (Tip: Pour coating over popcorn while it’s still warm, so the popcorn coats more evenly.)
- Transfer to two greased 15-in.x10-in x 1-in. baking pans. Bake at 250 degrees for 1 hour, stirring every 10 minutes.
- Remove from pans and place on wax paper to cool. Store in airtight container.