Ingredients
½cuppopcorn kernels,(10 cups popped)
½cupunsalted butter
1cuplight brown sugar,packed
¼cuplight corn syrup
1½tspground cinnamon
¾tspground nutmeg
¾tspground ginger
¼tspground cloves
½tspsalt
1tspvanilla extract
¼tspbaking soda
5ozwhite chocolate,chopped, or white chocolate chips
Preparation
Preheat oven to 250 degrees F. Pop popcorn into a very large bowl, remove any unpopped kernals.
Melt butter in a medium saucepan over medium heat.
Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves, and salt. Bring mixture to a boil and allow to boil for 4 minutes without stirring.
Remove from heat and add in vanilla and baking soda and stir the mixture until it thick and glossy.
Pour half of the caramel sauce over popcorn then toss several times, add remaining caramel sauce, and toss popcorn until evenly coated.
Spread popcorn onto a large rimmed cookie sheet and bake in preheated oven for 1 hour, stirring popcorn every 15 minutes.
Allow to cool completely, then in a microwave-safe bowl, melt white chocolate on 50% power in 20-second intervals, stirring after each interval until melted and smooth.
Pour melted white chocolate into a piping bag or Ziploc bag, cut a very small tip from the corner, and drizzle popcorn with melted white chocolate. Allow to set at room temperature.
Store in an airtight container at room temperature for up to 1 week.
