Food recipes
Gingerbread Popcorn
Gingerbread Popcorn Ingredients: snacks, popcorn, air-popped (unsalted) nuts, almonds leavening agents, baking soda spices, cinnamon, ground spices, ginger, ground spices, nutmeg, ground spices, cloves, ground butter,...
Gingerbread Popcorn
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, almonds
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
sugars, brown
molasses
water, bottled, generic
salt, table
vanilla extract
Directions:
Toss together the popped popcorn and nuts in a large bowl and set aside.
Line a large baking sheet with parchment paper or a Silpat liner and set aside.
Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305 degrees F (hard crack stage), stirring occasionally.
Then remove from heat.
Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.
Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.
Spread out the popcorn onto the prepared baking sheet.
Let it cool and then break it apart.
Store in an airtight container at room temperature.
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, almonds
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
sugars, brown
molasses
water, bottled, generic
salt, table
vanilla extract
Directions:
Toss together the popped popcorn and nuts in a large bowl and set aside.
Line a large baking sheet with parchment paper or a Silpat liner and set aside.
Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305 degrees F (hard crack stage), stirring occasionally.
Then remove from heat.
Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.
Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.
Spread out the popcorn onto the prepared baking sheet.
Let it cool and then break it apart.
Store in an airtight container at room temperature.