If there is gingerbread here, it must mean another birthday for the blog.
We’ve got a teenager on our hands now. Given that my youngest human child just turned 20, it feels good that this I Sing In The Kitchen baby of mine can keep my home youthful for just awhile longer.
Thank you to everyone who makes this space such a happy one for me.
Now go make this easy popcorn recipe that exudes all of the sublime flavors of gingerbread. Yummy.
Gingerbread Popcorn
Ingredients:
16 cups popped salted popcorn (from a 6.4-oz bag)
10 oz pretzel twists or pretzel thins, chopped
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups packed light brown sugar
1 cup unsalted butter
2/3 cup light corn syrup
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350°F.
2. Stir together popcorn and pretzels in a very large heatproof bowl. Combine cinnamon, salt, baking soda, ginger, cloves, and nutmeg in a small bowl.
3. Place sugar, butter, and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and a candy thermometer reads 255°F, about 15 minutes. Remove from heat then stir in spice mixture and vanilla.
4. Working quickly, immediately pour sugar mixture over popcorn mixture. Use a large spoon to toss until fully coated. (Sugar mixture cools and hardens very fast. Don’t worry if every bit of the popcorn is not coated…it’s still delicious in the end.)
5. Divide popcorn mixture between 2 baking sheets lined with parchment paper. Bake until slightly darkened, about 10 minutes.
6. Let cool completely on baking sheets, about 30 minutes. Break into pieces. Store in an airtight container.
Makes a lot
Recipe from Real Simple
One man a cappella group, Julien Need, is here to sing to the birthday blog.
Check out Julien Neel on Bandcamp where you can buy his music.
Cheers!
