City Palate

The Entertaining Issue - November December 2017

Gingerbread Caramel Corn
Gingerbread_Caramel_Corn

Nov/Dec 2017

From Julie Van Rosendaal

Popcorn is a classic vehicle for crunchy caramel, and it makes a tasty gift, too – to holiday it up a bit, you can flavour the caramel with warm spices like cinnamon, nutmeg and ginger.

8 c. air-popped popcorn

1 c. packed brown sugar

1/2 c. corn syrup or Rogers Golden syrup

1/4 c. butter

1 T. molasses

1/4 t. salt

1 t. baking soda

1 t. vanilla

1 t. cinnamon

1/4 t. freshly grated nutmeg

1/4 t. powdered ginger

Preheat the oven to 250°F and put the popcorn in a big bowl. In a medium saucepan, combine the brown sugar, corn syrup, butter, molasses and salt and bring to a boil over medium heat. Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the baking soda and vanilla – it will foam up at first. Stir in the cinnamon, nutmeg and ginger, and quickly pour the caramel over the popcorn; stir with a heatproof spatula or tongs to coat well.

Spread out onto a large rimmed baking sheet and bake for 30 minutes, stirring once or twice. Cool and break apart. Makes 8 cups.


Desserts