Holiday Gingerbread Popcorn

Ingredients

Popcorn kernels

1/2 cup

Unsalted butter

1/2 cup

Brown sugar

1 cup

Molasses

1/4 cup

Ground ginger

1 teaspoon

Ground cinnamon

1/2 teaspoon

Ground cloves

1/4 teaspoon

Salt

1/2 teaspoon

Baking soda

1/2 teaspoon

Instructions

1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Pop the popcorn kernels using a popcorn maker or on the stovetop according to package instructions. You should end up with about 8 cups of popcorn.
3. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, molasses, ginger, cinnamon, cloves, and salt. Stir consistently and bring the mixture to a boil.
4. Once boiling, remove the saucepan from heat and swiftly stir in the baking soda. The caramel sauce will bubble and rise, so be careful during this step.
5. Immediately pour the warm caramel sauce over the popcorn. Use a spatula to gently toss and coat each popcorn kernel in the sauce. Work quickly to ensure the sauce doesn't harden before all the popcorn is coated.
6. Transfer the coated popcorn onto the prepared baking sheet, spreading it out into an even layer.
7. Bake in the preheated oven for 45 minutes, making sure to stir the popcorn every 15 minutes for an even bake.
8. Remove the gingerbread popcorn from the oven and let it cool before serving. The caramel sauce will harden as it cools, creating a delicious, crispy coating on the popcorn.