Gingerbread Caramel Corn...

Here's what you'll need:

10 C - Lightly salted popcorn
1 C - Lightly salted Cashews
1 C - Packed Dark Brown Sugar
1/2 C - Butter
1/4 C - Light Corn Syrup
1 tsp - Ground Ginger
1 tsp - Ground Cinnamon
1/2 tsp - Baking Soda

Preheat oven 250 degrees. Line a shallow baking pan with foil.

Combine popcorn and cashews in prepared pan; set aside.

Combine butter, brown sugar and syrup in a heavy saucepan. Bring to a boil over medium heat stirring constantly. Wash down sugar crystals with a pastry brush if necessary.

Attach candy thermometer to side of pan making sure it doesn't touch the bottom. Continue boiling without stirring for another 5 minutes or until sugar reaches soft-crack stage (290 degrees).

Remove from heat, stir in ginger, cinnamon and baking soda. Immediately drizzle mixture slowly over popcorn mixture; stir until evenly coated.

Bake for one hour stirring quickly every 15 minutes. Transfer to a foil lined baking sheet; spread in a single layer. Cool completely, (10 minutes). Store in an airtight container at room temperature.
Makes about 10 cups.

Why not put some in decorated mason jars and give 'em as lil' gifts. It's pretty AND tasty!
:> )