Gingerbread Caramel Corn

🥘 Ingredients

• popcorn 10 cups
• lightly salted roasted cashews 1 cup
• dark brown sugar 1 cup
• butter ½ cup
• light corn syrup ¼ cup
• ginger 1 tsp
• cinnamon 1 tsp
• baking soda ½ tsp

1. 1

   Preheat oven to 250°F. Line 17 X 11-inch shallow roasting pan with foil or use disposable foil roasting pan.
2. 2

   Combine popcorn and lightly salted roasted cashews in prepared pan; set aside.
3. 3

   Combine dark brown sugar , butter and light corn syrup in heavy 12 or 2-quart saucepan . Bring to a boil over medium heat, stirring constantly. Wash down sugar crystals with pastry brush , if necessary.
4. 4

   Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue boiling, without stirring, about 5 minutes or until sugar mixture reaches soft-crack stage (290°F) on candy thermometer. Remove from heat; stir in ginger , cinnamon and baking soda .
5. 5

   Immediately drizzle sugar mixture slowly over popcorn mixture; stir until evenly coated.
6. 6

   Bake 1 hour , stirring quickly every 15 minutes. Transfer to large baking sheet lined with foil; spread caramel corn in single layer. Cool completely, about 10 minutes . Store in airtight container at room temperature.