This is a combination of two recipes; one with not enough sugar and gingerbread flavor, and one with the perfect amount of sugar and no gingerbread flavor. I feel that most homemade caramel corn has too much corn and not enough caramel. This recipe is perfect.

15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda

Place popcorn into 2 13x9” pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon. Boil together for 5 minutes and then mix in baking soda. Mixture will foam up. Pour over popped corn and mix thoroughly. Bake at 250 degrees for one hour, stirring every 15 minutes. Store in airtight container

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