Gingerbread Caramel Corn Recipe

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Steps

1. Step 1

   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).

2. Step 2

   Transfer the popped corn to your prepared roasting pan and set aside.

3. Step 3

   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.

4. Step 4

   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).

5. Step 5

   Immediately pour the prepared caramel over the popcorn, mixing as you pour (if possible). Continue to stir until the popcorn is completely coated.

6. Step 6

   Transfer the roasting pan to the oven and bake for one hour, stirring every 15 minutes.

7. Step 7

   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.

8. Step 8

   Store in an airtight container for up to 2 weeks.

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