Description
Grab a handful of this sticky and crunchy Gingerbread Moose Munch! And don’t forget the white chocolate drizzle.
Ingredients
Units
Scale
- 2 standard bags Pop Corn, popped (12 cups)
- 2/3 cup Brown Sugar
- 1/3 cup Molasses
- 1/4 cup Butter
- 2 Tbsp Water
- 1/2 tsp Allspice
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1 cup White chocolate, melted
Instructions
- Preheat 325. Pour popcorn onto a lined baking sheet.
- In a small saucepan, mix together the brown sugar, molasses, butter, water and all the spices. Bring the mixture to a simmer until it is thickened.
- Pour gingerbread caramel over the popcorn, and gently toss to coat the popcorn.
- Bake for 20-25 minutes until crispy. Allow to cool.
- In a small bowl, melt the white chocolate in microwave in 30 second intervals, until it is just melted and smooth.
- Drizzle over the popcorn and let the chocolate set. Break apart large chunks of popcorn. Serve.
- Save in a sealed plastic bag to keep fresh.
Notes
Adapted from Food Network