Gingerbread Caramel Corn Recipes

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.

GINGERBREAD CARAMEL CORN

Steps:

• Preheat the oven to 200ºF. Spray two large rimmed baking sheets lightly with nonstick cooking spray and set aside.
• Pop the popcorn kernels on the stovetop or in a popcorn maker. Add the popped popcorn to an extra-large bowl (or two bowls if needed - I use two).
• In a small bowl, mix together the cinnamon, ginger, nutmeg and cloves. Set aside.
• Add the butter, sugar, corn syrup, molasses and salt to a medium saucepan set over medium heat. Stir frequently as the butter melts to combine all the ingredients. Bring the mixture to a boil (with the pan still over medium heat). Once it reaches a boil, let it boil for 5 minutes without stirring.
• Turn off the heat and stir in the baking soda, vanilla, and the spice mixture. The mixture will bubble and rise up. Pour the caramel over the popcorn in the bowls. Stir until the popcorn is well coated, working quickly.
• Transfer the popcorn to the two baking sheets and spread out evenly.
• Bake for 60 to 75 minutes, stirring every 15 minutes or so, which will help evenly coat the popcorn with the caramel. The popcorn coating will be completely crispy when it is done.
• Remove the pans from the oven. Transfer the popcorn to waxed paper and spread out to dry.
• Once cool, break into pieces if needed and store in an airtight container.

GINGERBREAD CARAMEL CRUNCH

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.

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.