Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: about 15 cups popcorn
Ingredients:
- 15 cups popped popcorn
- 1 cup (8 oz) butter
- 2 cups packed brown sugar
- 1/4 cup molasses
- 1/4 cup dark corn syrup
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
Preparation:
1. Preheat your oven to 250 degrees F/121 C. Prepare two rimmed baking sheets by lining them with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the popped popcorn in a very large bowl. You will need plenty of room to be able to stir the popcorn around. If you don't have a bowl big enough, use two bowls and divide the popcorn in half.
3. In a medium saucepan, combine the butter, brown sugar, molasses, corn syrup, ginger, cinnamon, cloves, nutmeg, and salt. Place the saucepan over medium-high heat and heat, stirring frequently, until the butter melts and the mixture comes to a boil
4. Once boiling, cook for five minutes, stirring frequently. After five minutes, remove the pan from the heat and add the baking soda. The molasses syrup will foam up when the baking soda is added, so stir until it's well-distributed. Pour the hot syrup over the popped popcorn. Carefully stir until the popcorn is entirely coated with the syrup.
5. Spread the popcorn in a thin layer on the two baking sheets, and place in the 250 degree oven. Bake the popcorn for one hour, stirring after every 15 minutes to distribute the molasses syrup.
6. After an hour, remove the trays from the oven, stir the popcorn well once more, and allow it to cool completely.
7. Once cool, break up any large chunks into smaller pieces and enjoy! Store Gingerbread Popcorn in an airtight container at room temperature for up to a week.
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