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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 15 |
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Just a variation on caramel corn...tastes especially good in the fall with a cup of hot cider.. Ingredients:
15 cups popped popcorn |
1/2 teaspoon salt |
1 cup butter |
2 cups light brown sugar, packed |
1/4 cup light corn syrup |
1/4 cup molasses |
1 tablespoon ground ginger |
1 teaspoon cinnamon |
1/2-1 teaspoon baking soda |
Directions:
1. Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
2. Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
3. Heat over medium heat till mixture comes to a full boil.
4. Boil for 5 minutes, stirring frequently, remove from heat.
5. Add baking soda, it will foam up - stir well.
6. Pour over popcorn in prepared pans and toss to combine well.
7. Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp -.
8. Cool completely, and store in an airtight container.
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