Gingerbread Caramel Corn
Serves: 12
  • 12 C air-popped popcorn
  • ¾ C brown sugar
  • ½ C butter
  • ¼ C molasses
  • ¼ C honey
  • 1½ tsp ginger
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ¼ tsp salt
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • 1 pkg white chocolate chips
  • sprinkles
  1. Preheat oven to 250. Butter, or spray with non-stick cooking spray, two 15x10 inch baking pans. (You can use 9x13 if needed, stirring will just be a little more difficult)
  2. Place popcorn in a large bowl coated with butter or cooking spray and set aside.
  3. In a small bowl, stir together spices and salt.
  4. In a heavy saucepan, combine sugar and butter over medium heat. Stir until butter is melted. Stir in molasses, honey and spice mixture.
  5. Bring to a boil over medium heat. Stir constantly to prevent scorching. Boil for 5 minutes, stirring occasionally.
  6. Remove from heat and stir in baking soda. Careful, mixture will foam. Stir in vanilla. Pour over popcorn and stir to coat.
  7. Divide popcorn between prepared baking pans. Bake for 45 minutes, stirring every 10-15 minutes. Remove popcorn to wax paper or parchment paper to cool.
  8. Melt white chocolate according to package instructions and drizzle over popcorn. Top with sprinkles.
  9. Once cooled, store in an airtight container.
Recipe by A Kitchen Addiction at