Gingerbread Caramel Corn
 Serves |  Total Time |
|---|---|
| 10 cups | 1.25 hours |
Ingredients
- 10 cups popcorn
1 cup lightly salted roasted cashews
1 cup dark brown sugar
0.5 cup butter- 0.25 cup light corn syrup
1 tsp ginger
1 tsp cinnamon
0.5 tsp baking soda
Cookware
- 1 17 X 11-inch shallow roasting pan
- 1 foil
- 1 heavy
- 1 2-quart saucepan
- 1 pastry brush
- 1 candy thermometer
- 1 large baking sheet
Instructions
Step 1
Preheat oven to 250°F. Line 17 X 11-inch shallow roasting pan with foil or use disposable foil roasting pan.
Step 2
Combine popcorn and lightly salted roasted cashews in prepared pan; set aside.
Step 3
Combine dark brown sugar, butter and light corn syrup in heavy 12 or 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Wash down sugar crystals with pastry brush, if necessary.
Step 4
Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue boiling, without stirring, about 5 minutes or until sugar mixture reaches soft-crack stage (290°F) on candy thermometer. Remove from heat; stir in ginger, cinnamon and baking soda.
Step 5
Immediately drizzle sugar mixture slowly over popcorn mixture; stir until evenly coated.
Step 6
Bake 1 hour, stirring quickly every 15 minutes. Transfer to large baking sheet lined with foil; spread caramel corn in single layer. Cool completely, about 10 minutes. Store in airtight container at room temperature.
Source
- Favorite Brand Name: Gifts From the Christmas Kitchen