MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gingerbread Caramel Crunch
Categories: Grains, Herbs, Candy
Yield: 3 1/2 quarts

14 c Air-popped popcorn
3/4 c (packed) brown sugar
1/2 c Butter; in cubes
1/4 c Light corn syrup
1/4 c Molasses
1 1/2 ts Ground ginger
1/2 ts Ground cinnamon
1/4 ts Salt
1/2 ts Baking soda
1/2 ts Vanilla extract

Place popcorn in a large bowl coated with cooking spray;
set aside. Butter the sides of a small heavy saucepan;
add the brown sugar, butter, corn syrup, molasses,
ginger, cinnamon and salt. Bring to a boil over medium
heat, stirring constantly. Boil without stirring for 5
minutes.

Remove from the heat; stir in baking soda (mixture will
foam). Stir in vanilla. Quickly pour over popcorn and
mix well.

Transfer to 2 greased 15" X 10" X 1" baking pans. Bake @
250oF/121oC for 1 hour, stirring every 10 minutes.

Remove from pans and place on waxed paper to cool. Store
in an airtight container.

Lynne Weigle-Snow, Alexandria, Virginia

Makes: 3 1/2 quarts

RECIPE FROM: https://www.tasteofhome.com

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