Popcorn is one of the best snacks when you need something to munch on. It’s light and simple, yet endlessly adaptable. Beyond the classic salt and movie theater butter, there are endless options when it comes to toppings. If you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch on it yourself or share it as a tasty gift.
Servings: 3½ Quarts
Ingredients:
- • 14 cups air-popped popcorn
- • ¾ cup packed brown sugar
- • ½ cup butter, cubed
- • ¼ cup light corn syrup
- • ¼ cup molasses
- • 1½ teaspoons ground ginger
- • ½ teaspoon ground cinnamon
- • ¼ teaspoon salt
- • ½ teaspoon baking soda
- • ½ teaspoon vanilla extract
Directions:
- • Place popcorn in a large bowl coated with cooking spray and set aside.
- • Butter the sides of a small heavy saucepan.
- • Add 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 heat and stir in baking soda (he mixture will foam) and vanilla.
- • Quickly pour over popcorn and mix well.
- • Transfer the mixture to 2 greased baking pans.
- • Bake at 250º F for 1 hour, stirring every 10 minutes.
- • Remove from pans and place on waxed paper to cool.
