Gingerbread caramel corn! It had to be done. It’s crunchy. It’s munchy. It’s gifty and eat-on-the-couchy. Perfect for Christmas week, don’t you think?
Every time I make caramel corn, I forget 1) how easy it is, and 2) how delicious it is. Just make sure you use a saucepan or pot with enough room for the sugar mixture to foam up (it will about triple in size) when you add the vanilla and baking soda – this is what makes it light and crisp, and not so tooth-breakingly heavy. This stuff will not compromise your dental work. Nor does it require a candy thermometer, which is a good thing if you haven’t found one in your stocking yet.
This is the perfect sort of thing to have on the coffee table whilst reading/movie-watching/playing Scrabble, or to bring along a bag of if you’re heading to a skating party. It’s wintertime snack food.
Gingerbread Caramel Corn
8-10 cups popped popcorn
1 cup packed brown sugar
1/2 cup corn syrup or Rogers Golden syrup
1/4 cup butter
1 Tbsp. molasses
1/4 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. dry ginger
Preheat the oven to 250F and put the popcorn in a big bowl.
In a medium saucepan, combine the brown sugar, corn syrup, butter, molasses and salt and bring to a boil over medium heat. Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the baking soda and vanilla – it will foam up at first. Stir in the cinnamon and ginger and quickly pour over the popcorn; stir with a heatproof spatula or tongs to coat well.
Spread out onto a large rimmed baking sheet and bake for 30 minutes, stirring once or twice. Cool and break apart. Serves a medium-sized crowd.