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Gingerbread Popcorn Snack
cups lightly salted popped popcorn
cup butter or margarine
teaspoons ground ginger
teaspoon ground cinnamon
Heat oven to 350°F. Divide popcorn between 2 ungreased 13x9-inch pans.
In 1-quart saucepan, heat remaining ingredients over medium heat, stirring occasionally, until butter is melted. Pour over popcorn, tossing until completely coated.
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
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.
You can make the popcorn up to 48 hours in advance. Just remember to cool completely, then store tightly covered.
Spray the measuring spoon with cooking spray before measuring molasses, and it will slip right out.
1 Serving (1 Serving)
(Calories from Fat 55),
Total Fat 6g
(Saturated Fat 3g,),
Total Carbohydrate 5g
(Dietary Fiber 1g,
Percent Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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