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.