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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gingerbread Caramel Crunch   
    Categories: Grains, Herbs, Candy   
         Yield: 3 1/2 quarts   
       
        14 c  Air-popped popcorn   
       3/4 c  (packed) brown sugar   
       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 15" X 10" X 1" baking pans. Bake @   
     250oF/121oC for 1 hour, stirring every 10 minutes.   
        
     Remove from pans and place on waxed paper to cool. Store   
     in an airtight container.   
        
     Lynne Weigle-Snow, Alexandria, Virginia   
        
     Makes: 3 1/2 quarts   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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