Gingerbread Caramel Corn - cooking recipe

Ingredients

15 cups popped popcorn
1/2 teaspoon salt
1 cup butter
2 cups light brown sugar, packed
1/4 cup light corn syrup
1/4 cup molasses
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 - 1 teaspoon baking soda

Preparation

Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
Heat over medium heat till mixture comes to a full boil.
Boil for 5 minutes, stirring frequently, remove from heat.
Add baking soda, it will foam up -- stir well.
Pour over popcorn in prepared pans and toss to combine well.
Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --.
Cool completely, and store in an airtight container.