Photo: Erik Putz
Give the prefect gift with this caramel corn that rocks a tasty holiday twist!
Preheat oven to 300F. Line 2 rimmed baking sheets with parchment. Combine ingredients for Gingerbread Spice Mix.
Place popcorn in a large wide bowl.
Stir sugar and water in a large saucepan over medium heat until sugar dissolves, 2 to 3 min. Increase heat to high and boil, without stirring, until mixture turns amber, 7 to 10 min. Remove from heat and stir in butter and pretzels. Pour over popcorn, stirring with a spatula. Spread in single layer on baking sheets and sprinkle with 2 tbsp of Gingerbread Spice Mix.
Bake in top and bottom thirds of oven, stirring and switching sheets halfway through, about 20 min.
Protein 2g, Carbohydrates 31g, Fat 6g, Fibre 2g, Sodium 176mg.
Originally published in the Today’s Parent November/December 2018 issue. Photo by Erik Putz.