Gingerbread White Chocolate Popcorn

Ingredients

• 1 cup unpopped corn (about 12 cups popped)
• 1 tablespoon canola oil
• 1 cup light brown sugar
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch of cloves
• 1 cup (stick) salted butter
• 1/4 cup light corn syrup
• 1/2 teaspoon baking soda
• 1 package white chocolate chips
• white sparkling sugar (optional)

Direction

1. In a large pot (about 8 quart) heat oil on medium high and add popcorn kernels. Shake the pot constantly so that none of the popcorn burns. When the popping decreases take off the heat and set aside.
2. In a small bowl mix brown sugar with the ginger, cinnamon, nutmeg and cloves.
3. In a medium stainless steel pan melt butter. Add brown sugar mixture and corn syrup. Bring to boil on medium heat and let it boil continually for 4-5 minutes, stirring occasionally. Remove from heat and add baking soda.
4. Put your popped corn in a very large bowl or two smaller ones. Drizzle popcorn with caramel syrup and toss until well coated. Spread the popcorn out on parchment lined baking sheets and cook at 200 degrees F for 1 hour. Let cool.
5. Melt chocolate according to package directions (I prefer using a double boiler). Take a whisk and dip it into the chocolate. Drizzle the chocolate over the popcorn while moving whisk back and forth. Repeat.
6. Top with white sparkling sugar, before the chocolate has set.
7. If you are in a hurry or, impatient like me, you can put the popcorn in the refrigerator for a few minutes to help the setting process.