Serving up Ginger Snap Caramel Popcorn is simple with Gold Medal’s corn treat concentrate mix. With just a few ingredients you can offer this sweet and unique treat.
Ingredients
- 5 gallons of popped popcorn in yellow coconut oil
- 1 package of #2094 Caramel Corn Treat Concentrate Mix
- 5 Cups White Sugar
- 3 Cups Dark Brown Sugar
- #2250 Free ‘N Easy
- 12 oz. Water
- 4 oz. of yellow coconut oil
- 1 stick of butter
- 1 tsp Cinnamon
- 2 tsp of Ginger
- 1 bag Chopped Ginger Snaps
Directions
- Take lid off Caramel Corn Cooker
- Turn on heat/motor switch on
- Add the following directly to the cooker mixer
- 4 ounces of yellow coconut oil
- 1 package of Caramel Corn Treats Mix #2094
- 5 cups of Domino White Sugar
- 3 cups of Dark Brown Sugar
- 12 ounces of water
- Place the lid back on the cooker mixer
- When you see steam coming out of the lid (approx. 8 minutes into cooking process), remove the lid
- When buzzer sounds, letting you know the mix is up to temperature, turn heat/motor switch OFF
- Turn motor switch ON
- Add the following directly to the cooker mixer
- 1 stick butter
- 1 tsp Cinnamon
- 2 tsp of Ginger
- Let mix until incorporated
- Add the popcorn and crushed ginger snaps
- Tilt Cooker to 2nd position (tumble position) to let popcorn mix
- Spray 4-6 squirts of #2250Qt Free ‘N Easy into the kettle (this will help the corn from sticking to itself)
- Let popcorn mix for 1 minute inside cooker mixer, or until completed coated
- Dump popcorn into cooling tray
- Cool popcorn for 10 minutes by stirring and separating popcorn constantly
- Bag or store popcorn