Gingerbread Popcorn Food

GINGERBREAD PRETZEL POPCORN

Steps:

• Preheat oven to 350°F. Stir together popcorn and pretzels in a very large heatproof bowl. Combine cinnamon, salt, baking soda, ginger, cloves, and nutmeg in a small bowl.
• Place sugar, butter, and corn syrup in a medium saucepan. Bring to a boil over medium, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and a candy thermometer reads255°F, 15 to 20 minutes. Remove from heat; stir in spice mixture and vanilla.
• Immediately pour sugar mixture over popcorn mixture. Use a large spoon or rubber spatula to toss until fully coated. (Work quickly because sugar mixture will cool and harden.)
• Divide popcorn mixture between 2 baking sheets lined with parchment paper. Bake until shiny and slightly darkened, about 10 minutes. Let cool on baking sheets to room temperature, about 30 minutes. Break into pieces. Store in an airtight container for up to 3 days.

GINGERBREAD CARAMEL CRUNCH

Steps:

• 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-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.

GINGERBREAD POPCORN

Steps:

• Preheat oven to 250.
• Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.
• Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.
• Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.