Monday, November 19, 2012

Gingerbread Popcorn

I love specialty popcorn.  Remember when I made this one?  mmmm

I also love movie theater popcorn, even though it makes regular popcorn that you pop at home taste inferior.  However, I have learned that if you take a few ingredients and spruce up your "at home" popcorn, it really makes a difference.  Plus, there are an infinite number of delicious possibilities!

Since fall is upon us and I wanted to bring a special popcorn to my friends on our girl's Bunco night, I decided on this flavor.  I love anything 'gingerbread' so I knew it would be yummy!  This would also make a great snack to set out for your family while you're cooking Thanksgiving dinner because it won't fill them up.

Gingerbread Popcorn
Source: Tasty Kitchen
12 cups popped Popcorn (I used Tender White)
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Nutmeg
¼ teaspoons Cloves
½ cup (1 stick) Unsalted Butter
1 cup Light Brown Sugar, Lightly Packed
2 Tablespoons Molasses
1 Tablespoon Water
1 pinch Salt
1 teaspoon Pure Vanilla Extract

Put the popcorn in a large bowl and set aside.   
Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305ºF (hard crack stage), stirring occasionally. Then remove from heat. Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.
Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread out the popcorn onto wax paper. Let it cool and then break it apart. Store in an airtight container at room temperature.

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