Whiskey Ginger Caramel Corn

By vealam

Ingredients

• 12 cups popped popcorn (nothing added to it)
• 1 cup packed dark brown sugar
• 1/2 cup butter, cubed
• 1/4 cup honey
• 1/4 cup molasses
• 1/2 tablespoon fresh ginger
• 1 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 tablespoons whiskey

Details

Servings 1
Adapted from bakerbynature.com

Preparation

Step 1

Line 2 large baking sheets with parchment paper. Spray the parchment with cooking spray; set aside.
Place popcorn in a VERY large bowl coated with cooking spray; set aside.
In a small saucepan add the brown sugar, butter, honey, molasses, ginger(s), cinnamon and salt. Bring to a boil over medium heat, whisking constantly. Once boiling allow the caramel to boil without stirring for 5 minutes.
Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla and whiskey. Quickly pour over popcorn and mix well.
Transfer to prepared baking sheet and quickly spread out into a flat sheet, working as quickly as possible since the caramel will harden quickly.
Allow caramel to set for one hour, then eat! Although between you and I, the caramel corn WARM is equally dreamy. Just a little messier ;)