Monday, December 15, 2008
This recipe is truly compliments of the genius that is me. :) (With some foundational help from the BHG caramel corn recipe.)
Air-popped popcorn (whatever the amount is when you pop a half cup of kernels)
3/4 cup packed brown sugar
1/2 cup butter
2 Tbsp. molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves (or 1/2 tsp if you really like it spicy)
1/4 tsp salt
1/4 tsp baking soda
1. Remove all unpopped kernels from popped popcorn. Put popcorn in a roasting pan and keep warm in a 300 degree (F) oven while making sugar mixture.
2. For gingerbread flavoring sugar mixture, in a medium sauce pan combine brown sugar, butter, molasses, spices and salt. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
3. Remove saucepan from heat. Stir in baking soda. Pour mixture over popcorn; stir gently to coat. Bake in a 300 degree (F) oven for 10 minutes. Stir mixture; bake 3-5 minutes more. (Remove from oven if you start to smell it burning--this can be fickle in that way sometimes.) Spread gingerbread corn on two large pieces of buttered foil to cool.
The taste starts out as caramel corn, and then you get a punch of gingerbread at the end. I love this stuff. It burns easily, so watch out...but I still think it tastes good, even when it's burnt.