Gingerbread Caramel Crunch

• 14 cups air-popped popcorn
• 3/4 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup light corn syrup
• 1/4 cup molasses
• 1-1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract

1. 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.
2. Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
3. Transfer to two greased 15x10x1-in. baking pans. Bake at 250u0b0 for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.

popcorn, brown sugar, butter, light corn syrup, molasses, ground ginger, ground cinnamon, salt, baking soda, vanilla

Taken from www.tasteofhome.com/recipes/gingerbread-caramel-crunch/ (may not work)