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.
Place the popped popcorn in a very large bowl. Like huge. Like twice the size of a large Tupperware Thatsa Bowl. Set aside.
Prepare two baking sheets by coating lightly with butter.
Preheat the oven to 225 degrees F.
In a medium, heavy saucepan, mix the sugar, butter, corn syrup, molasses, ginger, cinnamon, and cardamom.
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.
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.
Divide the popcorn onto the two buttered pans. Spread evenly, but do not compact.
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.