Monday, December 28, 2009

Gingerbread Caramel Corn.

Last December I got a caramel corn recipe from a flickr friend. I finally got around to making it. Or, at least, my adaptation of it.

I initially was going to make it exactly how she did. Real popcorn, light corn syrup, etc.

Then I burnt the real popcorn. And I didn't have corn syrup. Blah.

I decided to create my own version.

Gingerbread Caramel Corn
1 Cup packed brown sugar
1/2 cup butter (vegetable spreads are not recommended)
1/4 cup molasses
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
pinch of ground cloves
1/2 tsp baking soda

Pop 2 bags of 94% fat-free popcorn.

Heat oven to 200 degress F.

Over medium heat, cook brown sugar, butter, molasses, salt & spices in 2-quart saucepan, stirring occasionally until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy.

Pour sugar over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. cool completely & store in air-tight container.

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