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Gingerbread Caramel Corn

User Rating 4 Star Rating (5 Reviews)


This is a combination of two recipes; one with not enough sugar and gingerbread flavor, and one with the perfect amount of sugar and no gingerbread flavor. I feel that most homemade caramel corn has too much corn and not enough caramel. This recipe is perfect.

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 30 servings


  • 15 cups popped corn
  • 1/2 tsp. salt
  • 1 cup butter
  • 2 cups packed brown sugar
  • 1/4 cup corn syrup
  • 1/4 cup light molasses
  • 1 Tbsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda


Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan!

Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers.

User Reviews

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 5 out of 5
, Guest

I made this recipe for the holidays this year, and it was the best caramel corn ever! My success was due to: adding 1/4 cup water to help dissolve the sugar (candy experts say that this will help prevent re-crystallization of the sugar making the caramel grainy), leaving the caramel alone and not stirring once the butter melts and sugars incorporated, and buying a candy thermometer and letting the temp get to 250 F before adding the baking soda. Thanks Jay for your helpful hints!

2 out of 2 people found this helpful.

See all 5 reviews

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