2/3 cup packed dark brown sugar
1/3 cup molasses
4 tbsp unsalted butter
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
12 cups popcorn
Kosher salt
Preheat oven to 325 degrees.
Line a rimmed baking sheet with parchment paper; set aside.
In a medium saucepan combine the brown sugar, molasses, butter, 2 tablespoons water, and the spices. Over medium- low heat, cook, stirring, until smooth.
Toss the popcorn with 3/4 cup of the gingerbread syrup; spread on the prepared baking sheet and season with the salt.
Bake at 325 degrees, stirring occasionally, until crisp. This will take about 20 to 25 minutes.
Allow to cool on the baking sheet.
Yield: 12 cups
1/3 cup molasses
4 tbsp unsalted butter
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
12 cups popcorn
Kosher salt
Preheat oven to 325 degrees.
Line a rimmed baking sheet with parchment paper; set aside.
In a medium saucepan combine the brown sugar, molasses, butter, 2 tablespoons water, and the spices. Over medium- low heat, cook, stirring, until smooth.
Toss the popcorn with 3/4 cup of the gingerbread syrup; spread on the prepared baking sheet and season with the salt.
Bake at 325 degrees, stirring occasionally, until crisp. This will take about 20 to 25 minutes.
Allow to cool on the baking sheet.
Yield: 12 cups
Recipe and photo from Spice Islands/Food Network
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