Gingerbread Caramel Corn

12-15 c popped popcorn
1/2 tsp salt
1 c butter
2 c brown sugar, packed
1/3 c Double Ginger syrup
1/4 c molasses
1 tbsp dried, ground ginger
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking soda

Preheat oven to 250 degrees.
Line two baking sheets or one deep roasting pan with foil. Lightly grease.
Pour popcorn into baking pans.
In a large Pyrex measuring cup or bowl: mix salt, butter, brown sugar, ginger syrup, molasses, ginger, and cinnamon.
Microwave on high for 30 seconds. Stir to combine.
Microwave 2 minutes and stir, then microwave for another 2 minutes.
Whisk in the vanilla and baking soda until mixture is glossy and creamy looking.
Pour the caramel over the popcorn and fold gently with a spatula to coat.
Bake for 30 minutes, stirring every 10 minutes.
Remove from oven and cool.

Note: For iced popcorn, melt about 2 oz white chocolate according to package directions, and drizzle over caramel corn. Allow to set.