Best Gingerbread Caramel Corn Recipes

GINGERBREAD CARAMEL CORN

Steps:

• Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
• 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* for one hour, stirring every 15 minutes.till popcorn is crisp --.
• Cool completely, and store in an airtight container.

GINGERBREAD CARAMEL CORN

Steps:

• Preheat oven to 250 degrees Fahrenheit. Butter, spray with non-stick cooking spray, or line with parchment paper two 15x10 inch baking pans. (You can use 9x13 inch baking dishes if needed, stirring will just be a little more difficult)
• Place popcorn in a large bowl coated with butter or cooking spray and set aside.
• In a small bowl, stir together spices and salt.
• In a heavy saucepan, combine sugar and butter over medium heat. Stir until butter is melted. Stir in molasses, honey and spice mixture.
• Bring to a boil over medium heat. Stir constantly to prevent scorching. Boil for 5 minutes, stirring occasionally.
• Remove from heat and stir in baking soda. Careful, mixture will foam. Stir in vanilla. Pour over popcorn and stir to coat.
• Divide popcorn between prepared baking pans. Bake for 45 minutes, stirring every 10-15 minutes. Remove popcorn to wax paper or parchment paper to cool.
• Melt white chocolate according to package instructions and drizzle over popcorn. Top with sprinkles.
• Once cooled, store in an airtight container.