Gingerbread Caramel Corn
- 15 cups popped popcorn
- 1/2 tsp salt
- 1 cup butter
- 2 cups light brown sugar, packed
- 1/4 cup light corn syrup
- 1/4 cup molasses
- 1 T ground ginger
- 1 tsp cinnamon
- 1/2 - 1 tsp baking soda
Divide popped popcorn equally between 2 lightly buttered 13”x9” baking pans.
Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
Heat over medium heat till mixture comes to a full boil.
Boil for 5 minutes, stirring frequently, remove from heat.
Add baking soda, it will foam up - stir well.
Pour over popcorn in prepared pans and toss to combine well.
Bake at 250 degrees for one hour, stirring every 15 minutes till popcorn is crisp.
Cool completely and store in an airtight container.