Gingerbread Caramel Corn

🥘 Ingredients

• baking soda
  1/2 tsp
• butter
  1/2 c
• cinnamon
  1 tsp
• dark brown sugar
  1 c
• ginger
  1 tsp
• light corn syrup
  4 tbsp
• lightly salted roasted cashews
  1 c
• popcorn
  10 c

🍳 Cookware

• 17 X 11-inch shallow roasting pan
• foil
• heavy
• 2-quart saucepan
• pastry brush
• candy thermometer
• large baking sheet

1. 1

   Preheat oven to 250°F. Line 17 X 11-inch shallow roasting pan with foil or use disposable foil roasting pan.
2. 2

   Combine popcorn and lightly salted roasted cashews in prepared pan; set aside.

   popcorn: 10 c, lightly salted roasted cashews: 1 c
3. 3

   Combine dark brown sugar , butter and light corn syrup in heavy 12 or 2-quart saucepan . Bring to a boil over medium heat, stirring constantly. Wash down sugar crystals with pastry brush , if necessary.

   dark brown sugar: 1 c, butter: 1/2 c, light corn syrup: 4 tbsp
4. 4

   Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue boiling, without stirring, about ⏱️ 5 minutes or until sugar mixture reaches soft-crack stage (290°F) on candy thermometer. Remove from heat; stir in ginger , cinnamon and baking soda .

   ginger: 1 tsp, cinnamon: 1 tsp, baking soda: 1/2 tsp
5. 5

   Immediately drizzle sugar mixture slowly over popcorn mixture; stir until evenly coated.
6. 6

   Bake ⏱️ 1 hour , stirring quickly every 15 minutes. Transfer to large baking sheet lined with foil; spread caramel corn in single layer. Cool completely, about ⏱️ 10 minutes . Store in airtight container at room temperature.