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Whiskey Ginger Caramel Corn

Ashley Manila
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Ingredients
 

  • 12 cups popped popcorn (nothing added to it)
  • 1 cup packed dark brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1/2 tablespoon fresh ginger
  • 1 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons whiskey

Instructions
 

  • Line 2 large baking sheets with parchment paper. Spray the parchment with cooking spray; set aside.
  • Place popcorn in a VERY large bowl coated with cooking spray; set aside.
  • In a small saucepan add the brown sugar, butter, honey, molasses, ginger(s), cinnamon and salt. Bring to a boil over medium heat, whisking constantly. Once boiling allow the caramel to boil without stirring for 5 minutes.
  • Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla and whiskey. Quickly pour over popcorn and mix well.
  • Transfer to prepared baking sheet and quickly spread out into a flat sheet, working as quickly as possible since the caramel will harden quickly.
  • Allow caramel to set for one hour, then eat! Although between you and I, the caramel corn WARM is equally dreamy. Just a little messier ;)
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