By not baking cookies at all.
Be a rebel without a cookie.
This recipe begins with local popping corn from Trauger's Farm Market in Kintnersville. Unlike its name, this mushroom variety of popcorn does not taste fungal at all. The popped kernels resemble a mushroom, hence its name. The popcorn is round and sturdy and really holds up to hot, gooey caramel.
A brown paper bag and a microwave = popcorn in two minutes.
No oil. No mess. No patience required.
Place the popcorn in the biggest bowl you have.
Pick out any unpopped kernels so as not to break your teeth. This message was brought to you by the American Dental Association.
Now let's make some caramel sauce. You will need a medium saucepan. With tall sides. And a lid.
Place brown sugar, hot water, butter, molasses, and local honey in the pan. This tasty local honey is courtesy Ken Erdman of Quakertown. I purchased it at Bobwhite Acres in Coopersburg.
Cook and stir until the butter is melted, the sugar is dissolved, and the caramel sauce is bubbly. Stir in some holiday spices like ginger, cinnamon, cloves, and nutmeg. Take a good whiff. It's beginning to smell a lot like Christmas.
Baking soda at the end will thicken the caramel sauce.
Pour the caramel over the popcorn and stir to coat. Place the sticky popcorn on cookie sheets and bake for 30 minutes in a 250 degree oven.
Sprinkle sea salt over the hot caramel popcorn. Separate any clusters and let it cool. This recipe makes 12 cups of caramel coated popcorn or enough to feed a crowd of hungry carolers.
Gingerbread Spiced Caramel Popcorn
Print This Recipe!
½ cup popcorn kernels
1 ½ cups light brown sugar
2 Tablespoons hot water
¾ cup unsalted butter
2 Tablespoons molasses
¼ cup honey
1 teaspoon each ground ginger, and cinnamon
¼ teaspoon each ground cloves, and nutmeg
1/2 teaspoon baking soda
2 teaspoons vanilla
coarse sea salt to taste
Makes 12 cups.