Thursday, December 31, 2009

Gingerbread Popcorn: Streetname...G-Crack

I'm loathe to even reprint this heinous recipe. Especially since it's after Christmas and there's absolutely no call, NO CALL I tell you, for making this. Just don't go there. Don't do it.
Weeeeelllll, you could just try a 1/3 of the recipe. Maybe 1/2 since it's easier to figure that way. ;-)

(gleaned from Culinary in the Desert's blog)

15 cups of popped popcorn (I used 3 bags of Central Market's All Natural microwave popcorn)
2 cups of packed brown sugar
1 cup butter (2 sticks)
1/4 cup molasses
1/4 cup corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 250

Line 2 large baking dishes (I used 9 X 13 glass pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.

Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.

Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely then store in an airtight container.


recipeas4u said...

shame shame shame on you for printing this one! You seriously can't eat just new holiday munchie. Haven't found anyone yet who doesn't like this popcorn. You can make with Splenda blend brown sugar to make it "less" calories :) I made it with fresh popped popcorn and recommend that you buy popcorn already made or make sure all those kernels pop - otherwise you have caramel covered kernels and a possible trip to the dentist.

Erndog said...

Good recommendation...I really try to filter out all those "unpoppeds" before coating with the caramel mixture.