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     Title: Gingerbread Caramel Crunch
Categories: Grains, Herbs, Candy
     Yield: 3 1/2 Quarts

    14 c  Air-popped popcorn
   3/4 c  Brown sugar; packed
   1/2 c  Butter; in cubes
   1/4 c  Light corn syrup
   1/4 c  Molasses
 1 1/2 ts Ground ginger
   1/2 ts Ground cinnamon
   1/4 ts Salt
   1/2 ts Baking soda
   1/2 ts Vanilla extract

 Place popcorn in a large bowl coated with cooking spray; set aside.
 Butter the sides of a small heavy saucepan; add the brown sugar,
 butter, corn syrup, molasses, ginger, cinnamon, and salt. Bring to
 a boil over medium heat, stirring constantly. Boil without stirring
 for 5 minutes.

 Remove from the heat; stir in baking soda (mixture will foam). Stir
 in vanilla. Quickly pour over popcorn and mix well.

 Transfer to 2 greased 15x10x1" baking pans. Bake @ 250°F/121°C for
 1 hour, stirring every 10 minutes.

 Remove from pans and place on waxed paper to cool. Store in an
 airtight container.

 Recipe by Lynne Weigle-Snow, Alexandria, Virginia

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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