---
comments: true
tags:
  - holiday
---
# :corn: Gingerbread Caramel Corn

![Gingerbread Caramel Corn](../assets/images/gingerbread-caramel-corn.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 10 cups | 1.25 hours |

## :salt: Ingredients

- :corn: 10 cups popcorn
- :chestnut: 1 cup lightly salted roasted cashews
- :maple_leaf: 1 cup dark brown sugar
- :butter: 0.5 cup butter
- :corn: 0.25 cup light corn syrup
- :sweet_potato: 1 tsp ginger
- :custard: 1 tsp cinnamon
- :cup_with_straw: 0.5 tsp baking soda

## :cooking: Cookware

- 1 17 X 11-inch shallow roasting pan
- 1 foil
- 1 heavy
- 1 2-quart saucepan
- 1 pastry brush
- 1 candy thermometer
- 1 large baking sheet

## :pencil: Instructions

### Step 1

Preheat oven to 250°F. Line 17 X 11-inch shallow roasting pan with foil or use disposable foil roasting pan.

### Step 2

Combine popcorn and lightly salted roasted cashews in prepared pan; set aside.

### Step 3

Combine dark brown sugar, butter and light corn syrup in heavy 12 or 2-quart saucepan. Bring to a boil over medium heat,
stirring constantly. Wash down sugar crystals with pastry brush, if necessary.

### Step 4

Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan.
Continue boiling, without stirring, about 5 minutes or until sugar mixture reaches soft-crack stage (290°F) on candy
thermometer. Remove from heat; stir in ginger, cinnamon and baking soda.

### Step 5

Immediately drizzle sugar mixture slowly over popcorn mixture; stir until evenly coated.

### Step 6

Bake 1 hour, stirring quickly every 15 minutes. Transfer to large baking sheet lined with foil; spread caramel corn in
single layer. Cool completely, about 10 minutes. Store in airtight container at room temperature.

## :link: Source

- Favorite Brand Name: Gifts From the Christmas Kitchen