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.
Nutrition Facts : Calories 217 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 177 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GINGERBREAD CARAMEL CORN RECIPE
Delicious Homemade Caramel Corn Recipe made with warming gingerbread spices and sweet buttery caramel sauce. Enjoy this perfectly sweet and crunchy snack time favorite all holiday season and share your very own gingerbread caramel corn with family and friends for an easy, homemade, edible gift.
Provided by Jessica Randhawa
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 250°F. Grease or lightly spray a large roasting pan with non-stick cooking spray and line with parchment paper (see notes).
- Transfer the popped corn to your prepared roasting pan and set aside.
- Heat the butter, corn syrup, molasses, brown sugar, and salt in a medium saucepan over medium-high heat, stirring constantly. Continue stirring until the butter is melted and everything is combined and the mixture comes to a boil. Once boiling, stop stirring. Allow the mixture to boil for 5 minutes.
- Remove the saucepan from the heat. Quickly add the vanilla extract, ginger, cinnamon, nutmeg, and cloves. Stir to combine. Then add the baking soda and stir again (the mixture will bubble up and become foamy).
- Immediately pour the prepared caramel over the popcorn, mixing as you pour (if possible). Continue to stir until the popcorn is completely coated.
- Transfer the roasting pan to the oven and bake for one hour, stirring every 15 minutes.
- Remove from the oven. While it is still warm, transfer the gingerbread caramel corn to two rimmed baking sheets lined with parchment paper. Cool completely.
- Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 234 kcal, Carbohydrate 37 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 272 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GINGERBREAD CARAMELS
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 12 1/2 dozen
Number Of Ingredients 12
Steps:
- Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
- In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
- Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
- Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.
GINGERBREAD CARAMEL CORN
Make and share this Gingerbread Caramel Corn recipe from Food.com.
Provided by grandma2969
Categories For Large Groups
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 284.9, Fat 12.7, SaturatedFat 7.8, Cholesterol 32.5, Sodium 242.1, Carbohydrate 44, Fiber 1.3, Sugar 33.2, Protein 1.2
GINGERBREAD CARAMEL CORN
Sweet and crunchy, this gingerbread caramel corn is perfect for the holiday season! Filled with warm spices and molasses, this delicious recipe makes for an awesome homemade gift. Gluten free and vegetarian.
Provided by Ashley / Cook Nourish Bliss
Categories Dessert
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 167 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 180 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CARAMEL CORN
Steps:
- In a large, heavy-bottomed pot, heat oil and kernels over high heat, uncovered, until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 3 1/2 cups of popcorn, and reserve.
- Place sugar in a saucepan and add enough water to cover. Cook until caramelized and golden then stir in the reserved popcorn and peanuts. Pour onto greased sheet pan and break up slightly into clumps.
CLASSIC CARAMEL CORN
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
- Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
- Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
- Pour syrup over warm popcorn, stirring to coat evenly.
- Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
- Cool; break apart. Store in tightly covered container.
Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g
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.
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.
GINGERBREAD-CARAMEL SAUCE
We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.
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