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
Ingredients:
- 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
Preparation:
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. 30 servings
