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.