1/3 cup popcorn kernels
1 cup packed brown sugar
1/2 cup unsalted butter, cut into pieces
1/4 cup corn syrup
1/4 tsp salt
1 tbsp peeled, chopped ginger
1/2 tsp vanilla
1/4 tsp baking soda
1 cup chopped candied ginger
Preheat oven to 300F. Line a rimmed baking sheet with parchment paper.
Use an air popper to pop corn kernels into a large bowl. Discard any unpopped kernels.
Combine brown sugar, butter, corn syrup and salt in a large saucepan. Place over medium heat and cook, stirring, until sugar has dissolved. Bring to a boil and cook for 2 min or until it reaches 255F on a candy thermometer. Whisk in ginger, vanilla and baking soda; the mixture will foam and look creamy.
Working quickly and carefully (hot caramel can give you a nasty burn), pour caramel over popcorn. Add candied ginger and stir to coat popcorn.
Scrape onto prepared baking sheet. Bake caramel corn for 20 min, stirring after 10 min to redistribute caramel, or until caramel coats popcorn and is bubbling slightly.
Let cool on baking sheet and transfer to an airtight container.
Calories 248, Protein 1g, Carbohydrates 45g, Fat 8g, Fibre 1g, Sodium 102mg.
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