9
Submitted by grandma2969
"Just a variation on caramel corn...tastes especially good in the fall with a cup of hot cider.."
photo by Pamela 
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
15
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ingredients
- 15 cups popped popcorn
- 1⁄2 teaspoon salt
- 1 cup butter
- 2 cups light brown sugar, packed
- 1⁄4 cup light corn syrup
- 1⁄4 cup molasses
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1⁄2 - 1 teaspoon baking soda
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directions
- Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
- Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
- Heat over medium heat till mixture comes to a full boil.
- Boil for 5 minutes, stirring frequently, remove from heat.
- Add baking soda, it will foam up -- stir well.
- Pour over popcorn in prepared pans and toss to combine well.
- Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --.
- Cool completely, and store in an airtight container.
Questions & Replies
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Reviews
-
I used a large pot to successfully avoid the issue others had with boil over. I also used one teaspoon of baking soda and one tablespoon of ginger. It is not clear in the recipe, but I divided the popcorn between two 9x13 pans and halved the boiled mixture between both. I strongly suggest someone help stir one pan as you stir the other. This sets pretty fast. The recipe provides plenty of coating and crunch. I'm going to make this again tomorrow and drizzle a very light amount of melted white chocolate or icing on top of the cooled popcorn to improve the presentation. I made two batches. In shared photo: (left) used dark brown sugar and drizzled with white chocolate, (right) followed recipe
SonnyHavens
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I had posted this recipe myself (#120512) and when I checked it was not here, but I guess because I kept it as a "private recipe" before posting, you also posted it. I made this to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread Truffles recipe #139735, and Crockpot Apple Butter recipe #93886. I found that 5 minutes was too long for boiling and after the first batch I decreased it to about 3 minutes and it seemed to work better.
Pamela
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Yummy! I think this would make great Christmas gifts. I used the whole tbsp of ginger; it sort of gives the aroma of ginger snap cookies. I also used the full tsp of baking soda and didn't have a problem with it foaming too much (maybe my baking soda was a little on the old side, so it didn't react as much as it would have if it were fresh?).
Recipe Book Worm
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Fabulous tasting candy!! I followed the recipe exactly & like the flavour!! I also like that there is a large portion of candy to popcorn - made it really easy to coat the popcorn. I found that the candy ended up somewhat granular instead of smooth & crispy.
Debbb
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I was concerned that the amount of ground ginger is incorrect and only used a teaspoon instead of a Tablespoon. Great flavor, but I would suggest using only 1/2 tsp of baking soda (or you will be cleaning the foaming monster off your stove afterward). Because I used the full teaspoon of baking soda, I did not get a smooth caramel "glaze" over the popcorn like I expected. Instead, it remained somewhat bubbly-looking even after stirring and baking the popcorn. With that being said, I was still very impressed by how easy the recipe was and how delicious it was. The popcorn came apart very easily after baking, as well :) Thanks for posting!
the_cookie_lady
see 4 more reviews
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RECIPE SUBMITTED BY
grandma2969
- 64 Followers
- 1189 Recipes
- 1 Tweak
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black co*cker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
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