I make caramel corn every year at holiday time and thought it might be fun to kick it up a notch this year and add something new to my old standby recipe. We love the spices in pumpkin pie, gingerbread and gingersnaps and the thought of those wonderful fall flavors in caramel syrup made my mouth water. So…here is the result. I added a few pecans because I had them but they aren’t essential. The spices are a nice surprise and add lots of flavor to the caramel syrup.
I found this easy recipe for popping corn on the King Arthur Flour website and now, because it is so simple, I enjoy freshly popped corn often. If I lay off the butter it doesn’t have many calories and is a satisfying munchie when I need a snack. I popped 2 batches of corn to make this caramel corn recipe. COMBINE 1/4 CUP UNPOPPED POPCORN KERNELS, 1 TEASPOON VEGETABLE OIL, AND 1/2 TEASPOON SALT IN A BROWN PAPER LUNCH BAG. FOLD THE TOP DOWN SEVERAL TIMES TO CLOSE. MICROWAVE FOR 2 MINUTES, OR UNTIL DONE POPPING. MAKES 8 CUPS.
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This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
- 15 cups popped popcorn
- ¾ cup butter
- ¼ cup molasses
- ¼ cup corn syrup
- 1-1/2 cups brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup nuts (optional)
- ½ teaspoon baking soda.
- Preheat oven to 250 degrees. Prepare two rimmed baking sheets by lining them with aluminum foil and spraying the foil with nonstick cooking spray.
- Place the popped popcorn in a very large bowl. You will need to stir the sugar mixture into the popcorn so allow plenty of room. If you don't have a bowl large enough use two bowls and divide the popcorn in half.
- In a medium saucepan combine the butter, brown sugar, molasses, corn syrup, ginger, cinnamon, cloves, nutmeg and salt. Cook over medium high heat, stirring frequently, until the butter melts and the mixtures comes to a boil.
- Once boiling, cook for five minutes, stirring frequently. Add nut at this point if you wish. After cooking for five minutes, remove the pan from the heat and add the baking soda. The syrup will foam up when the baking soda is added. Stir until well distributed. Pour the hot syrup over the popped corn. Stir until the popcorn is completely coated with syrup.
- Spread the popcorn in a thin layer on the baking sheets, place in a 250 degree oven and bake for 1 hour, Stir every 15 minutes to distribute the syrup.
- After an hour remove from the oven, stir the popcorn once more, and allow to cool completely
- When cool, break up large chunks and store in an airtight container at room temperature for up to one week.