MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gingerbread Caramel Crunch
 Categories: Grains, Herbs, Candy
      Yield: 3 1/2 Quarts

     14 c  Air-popped popcorn
    3/4 c  Brown sugar; packed
    1/2 c  Butter; in cubes
    1/4 c  Light corn syrup
    1/4 c  Molasses
  1 1/2 ts Ground ginger
    1/2 ts Ground cinnamon
    1/4 ts Salt
    1/2 ts Baking soda
    1/2 ts Vanilla extract

  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" baking pans. Bake @ 250°F/121°C for
  1 hour, stirring every 10 minutes.

  Remove from pans and place on waxed paper to cool. Store in an
  airtight container.

  Recipe by Lynne Weigle-Snow, Alexandria, Virginia

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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