Gingerbread Caramel Corn

A delightful holiday treat, Gingerbread Caramel Corn combines the sweet crunch of caramel corn with the warm, comforting flavors of gingerbread. It's ideal for fun get-togethers and warm evenings by the fireplace.

Ingredients:

• 1/2 cup popcorn kernels
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup molasses
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Instructions:

Set oven temperature to 250F 120C

Use your favorite method to pop the popcorn kernels and reserve them in a big bowl

Melt butter in a saucepan over a medium heat

Add salt, ginger, cinnamon, nutmeg, brown sugar, and molasses

Stirring constantly, bring the mixture to a boil and then leave it there for four minutes without stirring

After turning off the heat, stir in the baking soda until the mixture foams

After adding caramel mixture to popcorn, toss to coat evenly

Arrange the coated popcorn on a parchment paper-lined baking sheet

Bake for 45 minutes in a preheated oven, stirring every 15 minutes to make sure the coating is uniform

Take out of the oven and allow to cool down fully

Any big clumps should be broken up and stored in an airtight container

Savor your Caramel Corn with Gingerbread!