GINGERBREAD CARAMEL CRUNCH

Gingerbread Caramel Crunch image

If you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! -Lynne Weigle-Snow, Alexandria, Virginia

Provided by Taste of Home

Time 1h25m

Yield 3-1/2 quarts.

Number Of Ingredients 10

Ingredients

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 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 2 greased 15x10x1-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 : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.