GingerBread PopCorn

I am loving this new recipe.  I didn’t think I would because I am not a huge fan of molasses and this recipe calls for it.  But, I was pleasantly surprised when I really liked this popcorn!  This is similar to caramel corn, but since I don’t eat (refined)sugar, it’s a healthy option! You can even add nuts to it if you want to and make it like those fancy name brand toffee popcorns!

Here we go!

Gingerbread Popcorn

What you’ll need:

• 12 cups popcorn (1 bag of microwave popcorn yields approximately 7.5 cups of popped popcorn)
  
• 1/2 cup (1 stick) butter
• 2 tablespoons molasses (or 1 tablespoon molasses and 1 tablespoon honey)
• 1/2 cup splenda (can use sugar {GASP} or brown sugar {DOUBLE GASP })
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

What to do:

1. Preheat oven to 350°F.
2. Place popcorn in a large bowl and set aside.
3. Heat remaining ingredients in a small saucepan until butter melts.
4. Stir mixture until well combined.
5. Pour mixture over popcorn.
6. Toss until popcorn is well coated with sauce.  Divide popcorn into 2 un-greased 9″ x 13″ x 2″ pans.
7. Bake 5-8 minutes. (Ovens may vary – so watch it closely and adjust baking time as necessary with your oven, so it doesn’t burn).
8. Take out of the oven and allow to cool just a few minutes before putting in a bowl and devouring enjoying!

Linking up with Alli over at Sweet Tooth Friday!! Cause it makes me Happy