Gingerbread Popcorn Snack

Gingerbread Popcorn Snack

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

20

servings

12
cups lightly salted popped popcorn
1/2
cup butter or margarine
2
tablespoons molasses
2
teaspoons ground ginger
1
teaspoon ground cinnamon
1/4
teaspoon salt
  1. Heat oven to 350°F. Divide popcorn between 2 ungreased 13x9-inch pans.
  2. In 1-quart saucepan, heat remaining ingredients over medium heat, stirring occasionally, until butter is melted. Pour over popcorn, tossing until completely coated.
  3. Bake uncovered 10 minutes, stirring after 5 minutes. Cool 10 minutes.
Makes 20 servings (1/2 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
For added festive flavor, add 1 to 2 cups of pecans or almonds to the popcorn before baking. This popcorn, with or without the nuts, makes a nice gift. Wrap in a pretty tin and tie with a bow to present to a special friend or relative.
Do-Ahead
You can make the popcorn up to 48 hours in advance. Just remember to cool completely, then store tightly covered.
Technique Tip
Spray the measuring spoon with cooking spray before measuring molasses, and it will slip right out.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 120mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.