The perfect last-minute holiday treat.
Toss together the popped popcorn and nuts in a large bowl and set aside.
Line a large baking sheet with parchment paper or a Silpat liner and set aside.
Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305ºF (hard crack stage), stirring occasionally. Then remove from heat. Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.
Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread out the popcorn onto the prepared baking sheet. Let it cool and then break it apart. Store in an airtight container at room temperature.
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I loved this recipe. I have made it at least five times in the last month. I even made some for the neighbors for Christmas. It’s very easy, as long as you have the ingredients and a good thermometer. I did like it with a bit more spice, but I love ginger. Most people would probably prefer the amounts listed here. Thanks for the great recipe!
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vlmarston on 12.21.2011
I’m so glad you posted this recipe, had one very similar but can’t find it now. Thanks! Just in time for Christmas…My 3 year old grand daughter will be excited.
strandjss on 12.21.2011
Yum! Can’t wait to try this. I have been craving molasses and gingerbread for the last 4 weeks and have been baking cookies every weekend to satisfy the craving. This recipe will help. Thanks