Gingerbread Caramel Corn Recipes

GINGERBREAD CARAMEL CORN RECIPE

Steps:

• Preheat the oven to 250°F. Grease or lightly spray a large roasting pan with non-stick cooking spray and line with parchment paper (see notes).
• Transfer the popped corn to your prepared roasting pan and set aside.
• Heat the butter, corn syrup, molasses, brown sugar, and salt in a medium saucepan over medium-high heat, stirring constantly. Continue stirring until the butter is melted and everything is combined and the mixture comes to a boil. Once boiling, stop stirring. Allow the mixture to boil for 5 minutes.
• Remove the saucepan from the heat. Quickly add the vanilla extract, ginger, cinnamon, nutmeg, and cloves. Stir to combine. Then add the baking soda and stir again (the mixture will bubble up and become foamy).
• Immediately pour the prepared caramel over the popcorn, mixing as you pour (if possible). Continue to stir until the popcorn is completely coated.
• Transfer the roasting pan to the oven and bake for one hour, stirring every 15 minutes.
• Remove from the oven. While it is still warm, transfer the gingerbread caramel corn to two rimmed baking sheets lined with parchment paper. Cool completely.
• Store in an airtight container for up to 2 weeks.

GINGERBREAD CARAMEL CORN

Steps:

• Preheat oven to 250 degrees Fahrenheit. Butter, spray with non-stick cooking spray, or line with parchment paper two 15x10 inch baking pans. (You can use 9x13 inch baking dishes if needed, stirring will just be a little more difficult)
• Place popcorn in a large bowl coated with butter or cooking spray and set aside.
• In a small bowl, stir together spices and salt.
• In a heavy saucepan, combine sugar and butter over medium heat. Stir until butter is melted. Stir in molasses, honey and spice mixture.
• Bring to a boil over medium heat. Stir constantly to prevent scorching. Boil for 5 minutes, stirring occasionally.
• Remove from heat and stir in baking soda. Careful, mixture will foam. Stir in vanilla. Pour over popcorn and stir to coat.
• Divide popcorn between prepared baking pans. Bake for 45 minutes, stirring every 10-15 minutes. Remove popcorn to wax paper or parchment paper to cool.
• Melt white chocolate according to package instructions and drizzle over popcorn. Top with sprinkles.
• Once cooled, store in an airtight container.

GINGERBREAD CARAMELS

Steps:

• Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
• In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
• Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
• Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.

GINGERBREAD CARAMEL CRUNCH

Steps:

• Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the 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 the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well., Transfer to 2 greased 15x10x1-in. 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.

GINGERBREAD CARAMEL CORN

Steps:

• Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
• Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
• Heat over medium heat till mixture comes to a full boil.
• Boil for 5 minutes, stirring frequently, remove from heat.
• Add baking soda, it will foam up -- stir well.
• Pour over popcorn in prepared pans and toss to combine well.
• Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --.
• Cool completely, and store in an airtight container.