Gingerbread Caramel Crunch |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
|
If you love gingerbread, you won't be able to resist this crispy, crunchy 'corn. Munch it yourself or share it as a tasty gift! Ingredients:
14 cups air-popped popcorn |
3/4 cup packed brown sugar |
1/2 cup butter, cubed |
1/4 cup light corn syrup |
1/4 cup molasses |
1-1/2 teaspoons ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon vanilla extract |
Directions:
1. 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, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes.
2. Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
3. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container. Yield: 3-1/2 quarts.
|
|