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One year ago today, I gave birth to my fourth child.
On that particular weekend, my mom, dad and Megan had planned to go to Chicago for some fun and shopping. Megan used to live there, so both she and our parents always enjoy visiting the Windy City whenever they can.
One of their favorite stops is Garrett Popcorn Shop, they have amazing caramel corn and an interesting combo of caramel and cheese corn, which is also delicious. That weekend, they also bought some gingerbread popcorn. They arrived back in town and came over to see the new baby and brought popcorn to share.
I was in love with the gingerbread version.
Oh. My. Goodness.
It was delicious. So you can imagine my excitement when I flipped through the November issue of Taste of Home magazine and there was a recipe for none other than…Gingerbread Caramel Crunch. It went on my Christmas treats list immediately.
If you can stop eating it long enough to package it up, it would make a yummy little gift or a great snack for holiday family time.
Gingerbread Caramel Crunch
14 cups air-popped POPCORN
3/4 cup packed BROWN SUGAR
1/2 cup BUTTER, cubed
1/4 cup LIGHT CORN SYRUP
1/4 cup MOLASSES
1 1/2 teaspoon GROUND GINGER
1/2 teaspoon GROUND CINNAMON
1/4 teaspoon SALT
1/2 teaspoon BAKING SODA
1/2 teaspoon VANILLA EXTRACT
Butter a large bowl, place popcorn in it. Set aside.
In a small heavy saucepan, combine brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt.
Bring to a boil over medium heat, stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat; stir in baking soda (mixture will foam). Stir in vanilla.
Quickly pour over popcorn and mix well.
Transfer to two greased rimmed baking pans.
Bake at 250° for 1 hour, stirring every 10 minutes.
Remove from pans and place on waxed paper to cool. Store in an airtight container.
*I sprayed a glass measuring cup with cooking spray before I measured the corn syrup, then I just added the molasses right on top of that. Then poured it into the saucepan.
Recipe Source: Taste of Home Magazine Oct & Nov 2010 issue
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