Never mind the 6 loads of laundry that need to be done, the trays of cinnamon rolls lining my counter. I had to try and recreate a gingerbread caramel corn that I had when I was in Chicago. I did a test run on my Life Church friends, then today I think I perfected it. So why don’t you give it a try and let me know what you think.
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Gingerbread Caramel Corn
20 cups popcorn NOT microwave popcorn (you will need to do it the old fashioned way)
3 sticks butter
2cups brown sugar
1/4 cup molasses
1/4 cup karo syrup
1/2 tsp ground ginger
2 dashes or shakes ground nutmeg
1/2 tsp salt
1/2 heaping tsp baking soda
1 large roasting pan
*preheat oven to 325
In a sauce pan melt butter add the brown sugar, molasses, and karo syrup. Bring to a boil stir constantly for 3-5 minutes. Take off heat add the ginger, nutmeg, and salt stir well. Then add the baking soda, it will foam up a bit, make sure you stir this well also. Put the popcorn in the roasting pan and pour caramel mixture over popcorn, using a big spoon or spatula fold the caramel onto the popcorn. Put in oven and bake for 10 minutes then stir around, do this two more times then take out of oven and pour on to parchment paper or cookie sheets. let cool and EAT! and SHARE! Okay now there are no excuses its back to the laundry. DRAT!
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Happy Birthday StrawberryCake! I can't wait to make the gingerbread popcorn. I have been obsessing over it every since I tried it on Sunday. It is sooooooooo good.
ohh this recipe is even better, you will think you are burning it a bit but thats okay, yum, yum