Gingerbread Popcorn

Name: Gingerbread Popcorn
Ingredients: 12 cups Air-popped Popcorn (for 12 Cups Of Popped You'll Need 1/2 Cup Of Popcorn Kernels); 1 cup Toasted Sliced Almonds; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1 teaspoon Ginger; 1/2 teaspoons Nutmeg; 1/4 teaspoons Cloves; 1/2 cups Unsalted Butter; 1 cup Light Brown Sugar, Lightly Packed; 2 Tablespoons Molasses; 1 Tablespoon Water; 1 pinch Salt; 1 teaspoon Pure Vanilla Extract

13 ingredients

10 steps

Ingredients

12 cups Air-popped Popcorn (for 12 Cups Of Popped You'll Need 1/2 Cup Of Popcorn Kernels)
1 cup Toasted Sliced Almonds
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoons Nutmeg
1/4 teaspoons Cloves
1/2 cups Unsalted Butter
1 cup Light Brown Sugar, Lightly Packed
2 Tablespoons Molasses
1 Tablespoon Water
1 pinch Salt
1 teaspoon Pure Vanilla Extract

Directions

1

Toss together the popped popcorn and nuts in a large bowl and set aside.
2

Line a large baking sheet with parchment paper or a Silpat liner and set aside.
3

Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
4

Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305 degrees F (hard crack stage), stirring occasionally.
5

Then remove from heat.
6

Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.
7

Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.
8

Spread out the popcorn onto the prepared baking sheet.
9

Let it cool and then break it apart.
10

Store in an airtight container at room temperature.