Gingerbread Popcorn

 This is from TheChunkyChef.com.  My daughter had made it one year for Brownies.  It is an odd taste.  It's not one of my favorites but it is a hit with a lot of people.

Ingredients

- 14 cups popped popcorn (try to remove unpopped kernels)

- 1 1/4 cups packed light brown sugar

- 3/4 cup unsalted butter, cubed

- 1/2 cup light corn syrup

- 1/4 cup molasses (we usually use cooking, but have also used fancy)

- 2 tsp ground ginger

- 1 tsp ground cinnamon

- pinch ground cloves

- 1/2 tsp kosher salt

- 1 tsp baking soda

- 1/2 - 1 tsp vanilla extract

Instructions

1. Lightly coat a large mixing bowl with non-stick cooking spray.  Add popped popcorn and set aside.

2. Line two baking pans with parchment paper and lightly spray with non-stick cooking spray.  Set aside.  Preheat oven to 250 degrees F.

3. Add brown sugar, butter, corn syrup, molasses, ginger, cinnamon, cloves, and salt to a heavy bottomed saucepan and heat over MED heat, stirring constantly.  Bring to a boil, and then boil without stirring for 4 minutes.

4. Remove from heat and stir in vanilla and baking soda.  The caramel will foam a bit, that's okay.  Working quickly, pour the mixture over the popcorn and mix as well as you can.  If not all the popcorn is covered, that's okay, as it bakes the caramel with thin out and be easier to stir and coat.

5. Transfer the popcorn to the prepared baking pans.  Bake for 1 hour, stirring every 10-15  minutes.  Let cool in the pans, and then break apart any large clumps and store in an airtight container.