GINGERBREAD CARAMEL CRUNCH

GINGERBREAD CARAMEL CRUNCH image

Yield 3.5 quarts

Number Of Ingredients 10

14 cups air-popped popcorn
3/4 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup light corn syrup
1/4 cup molasses
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon Spice Island® Pure Vanilla Extract

Steps:

* Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the 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 the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well. * Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container. Nutrition Facts: 1 cup equals 167 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 144 mg sodium, 27 g carbohydrate, 1 g fiber, 1 g protein.