Sunday, 10 March 2013

Gingerbread Popcorn

Gingerbread Popcorn by SashaWarner
Gingerbread Popcorn, a photo by SashaWarner on Flickr.
Lately, I have had a few opportunities to spend time with some admirable women. The great advantage of being a very awkward teenager who blossomed into a moderately awkward adult, is that you can really appreciate inclusion. I never expect an invitation, and always find myself awestruck when normal people show the patience and kindness required to include me in a gathering. I hosted one of these gatherings recently, and decided on the classic, casual snack: popcorn. This is the perfect “I-tried-to-keep-calm,-but-I’m-so-happy-you’re-here” recipe.

Gingerbread Popcorn
(edited very slightly from the original at An Edible Mosaic)
12 cups air-popped popcorn (1/2 cup popcorn kernels)
1 cup walnuts
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar, lightly packed
2 tablespoons molasses
1 tablespoon water
Pinch salt
1 teaspoon pure vanilla extract

1. Get everything prepped. Mix the popcorn and nuts in a very large bowl, and set aside. Line a large baking sheet with parchment paper and set aside. Mix together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
2. Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until it boils, stirring occasionally. Continue to let it boil, stirring constantly, for three minutes. Carefully stir in the vanilla and baking soda/spice mix, and pour over the popcorn/nut mixture.

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