Gingerbread Popcorn

I found this recipe from Culinary in the Desert This popcorn is ADDICTIVE! I love that it is crunchy and not sticky. It does take a bit longer to make than chewy popcorn, but so worth it in the end that you don't have to wash your paws after every handful (unless you like finger lickin foods!) The ginger flavor is not an in your face flavor, but just gives a bit of heat to the popcorn. I like this more than the regular caramel baked popcorn. I use silicone liners in my jelly roll pans to speed the clean up time. I used my air popper and it took two batches of that to equal the 15 cups (about 2/3 C kernals) You could use microwave popcorn, but airpopped saves a bit on the calories (allowing you to eat a couple more handfuls!) The sauce covered the popcorn very well... you could use more popcorn, but may have trouble fitting more than that on your baking pans in the oven.

Gingerbread Popcorn

15 C popped popcorn (about 2/3 C kernals)
1 C butter
2 C packed brown sugar
1/4 C molasses
1/4 C corn syrup
1 T ground ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda

Place popcorn in a large greased bowl. Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon and salt in a large heavy bottom saucepan (nonstick works great for this!) Heat over medium heat until mixture boils. Boil for 5 minutes, stirring frequently. Remove from heat and add baking soda. Pour over popcorn immediately and stir to coat evenly. Divide between two pans lined with silicone liners or aluminum foil coated with cooking spray. Bake at 250* for 60 minutes, stirring every 15 minutes. Cool completely to set the glaze.