Easy Homemade Gingerbread Caramel Corn

🧂 Ingredients

• 12 cups popped popcorn
• 6 ounces butter

  3/4 cup
• 1 cup brown sugar
• 2 tbsp dark karo syrup

  light works fine too
• 2 tbsp Molasses
• 1 tsp salt
• 2 tsp dried ginger
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1/8 tsp ground cardamom
• 1/8 tsp clove
• 1/2 tsp baking soda

Instructions

• 1 Preheat oven to 250 degrees.
• 2 Pop popcorn and place in a roasting pan or on two baking sheets. You will need
  space to mix with caramel.
• 3 In a sauce pan melt butter, add brown sugar, salt, karo syrup, and molasses,
  cook over medium heat until mixture because smooth and starts to boil. Let boil
  for 2 minutes, stirring continuously.
• 4 Add ginger, cinnamon, nutmeg, allspice, clove, and cardamom, stir over heat for
  an additional 30 seconds or so. Making sure spices have combined well with the
  caramel and the flavors are well distributed.
• 5 Remove from heat, addd baking soda give it a good whisk, mixture will react and
  start to foam up, this is good. Stir for a good minute making sure baking soda
  has fully dissolved.
• 6 Now drizzle caramel over popcorn, with a spatula fold caramel into popcorn
  gently. Place in oven for 10 minutes, remove from oven give caramel corn another
  fold, bringing the caramel up from the bottom of the pan onto the popcorn.
  Return to oven bake for another 10 minutes. Remove and dump gingerbread caramel
  corn onto parchment paper or your counter top. Let cool. Break any large pieces
  up.

Nutrition Info