Gingerbread Crackerjack

Gingerbread Crackerjack

Crack­er­jack pop­corn is so yummy! I love the chewy pop­corn, but some­times you just need some crunch!  This is some pretty addic­tive stuff. It’s got a slight bit of heat from the gin­ger, and the car­damom is the most awe­some addi­tion ever!  Make sure you don’t boil it more than 5 min­utes, and that you remem­ber to stir every 15 min­utes while baking.

Gin­ger­bread Crackerjack

Ingre­di­ents

  • 20 cups air-popped popcorn
  • 1 1/2 cups dark brown sugar, tightly packed
  • 1 cup salted butter
  • 1/2 cup light corn syrup
  • 1/2 cup molasses
  • 2 tea­spoons ground ginger
  • 1 tea­spoon cinnamon
  • 1 tea­spoon cardamom
  • 1 tea­spoon vanilla
  • 1 tea­spoon bak­ing soda

Instruc­tions

  1. Place the popped pop­corn in a very large bowl. Like huge. Like twice the size of a large Tup­per­ware Thatsa Bowl. Set aside.
  2. Pre­pare two bak­ing sheets by coat­ing lightly with butter.
  3. Pre­heat the oven to 225 degrees F.
  4. In a medium, heavy saucepan, mix the sugar, but­ter, corn syrup, molasses, gin­ger, cin­na­mon, and cardamom.
  5. Bring ingre­di­ents to a low boil and let boil for 5 min­utes. Pull off the heat and add the vanilla and bak­ing soda and stir. Mix­ture will bub­ble up, so be careful.
  6. Quickly pour over the pop­corn in the large bowl. Stir with a rub­ber spat­ula, lift­ing pop­corn up from the bot­tom, mak­ing sure to coat the pop­corn as well as you can.
  7. Divide the pop­corn onto the two but­tered pans. Spread evenly, but do not compact.
  8. Bake both pans in oven at 225 degrees F. for 1 hour, stir­ring pop­corn and switch­ing places of the pans every 15 min­utes. When fin­ished, let cool on pans before break­ing up and stor­ing in an air­tight container.
http://secretlifeofachefswife.com/anthologie/desserts/gingerbread-crackerjack

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3 Comments

  1. New to your blog and this looks fab­u­lous! Found you via FG!

    • Why, thank you! Always love the love!

  2. This looks like a won­der­ful recipe. I have never tried mak­ing caramel corn/crackerjack at home but I love the spices you’ve used and the fact that there’s molasses in there as well. It would be fun to have a bowl of this around for the hol­i­days. Lovely!

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