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Gingerbread Caramel Crunch

Name: Gingerbread Caramel Crunch
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 3-1/2 quarts.
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

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 1 hour

Makes

3-1/2 quarts

If you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! —Lynne Weigle-Snow, Alexandria, Virginia

Gingerbread Caramel Crunch Recipe photo by Taste of Home

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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

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.
Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
Transfer to 2 greased 15x10x1-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.

Nutrition Facts

1 cup: 167 calories, 7g fat (4g saturated fat), 17mg cholesterol, 144mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 1g protein.

Gingerbread Caramel Crunch

Ingredients

Directions

Nutrition Facts

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