Gingerbread Caramel Corn
|10 cups||1.25 hours|
- 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
- 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
Preheat oven to 250°F. Line 17 X 11-inch shallow roasting pan with foil or use disposable foil roasting pan.
Combine popcorn and lightly salted roasted cashews in prepared pan; set aside.
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.
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.
Immediately drizzle sugar mixture slowly over popcorn mixture; stir until evenly coated.
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.
- Favorite Brand Name: Gifts From the Christmas Kitchen