Gingerbread Spiced Caramel Corn
Crunch gingerbread spiced caramel corn. Gluten and nut free. A great low-allergen holiday treat to share!
popcorn kernels or 10 to 12 cups popped popcorn
1 1/2 sticks
packed light brown sugar
Preheat oven to 250°.
Pop the popcorn kernels and set aside in a large heat proof bowl.
Melt the butter in a medium sauce pan. Don't use a small pan because the mixture will bubble and expand when you mix in the baking soda and may overflow in a small pan.
Once melted, stir in the brown sugar and bring to a boil on medium high heat.
Keep at a boil for about 3 or 4 minutes, stirring often. When the mixture begins to pull away from the sides, it is about ready. (See the pictures below)
Remove from heat and immediately stir in the remaining ingredients. It will bubble towards the top of the pot so be careful.
Pour the mixture over the popcorn, stirring as you pour. Continue stirring until the popcorn is well coated.
Line a large baking sheet with parchment paper. (Wax paper will work too in a pinch.)
Spread the caramel popcorn in a single, even layer on the baking sheet and place in the oven.
Bake for one hour.