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Popcorn Brittle


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  • 5-1/2 C popcorn, popped without salt or fat
  • 1-1/2 C sugar
  • 6 Tbl. light corn syrup
  • 1/4 C water
  • 3 Tbl. molasses
  • 1 Tbl. butter
  • 1/2 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt


Servings 12


Step 1

Line a baking sheet with foil; coat foil with cooking spray. Set aside. Place popcorn in a
large zip-lock bag; seal. Crush popcorn using a meat mallett or rolling pin; set aside.
Combine sugar, syrup and water in a medium saucepan over medium heat. Cook 1 minute or
until sugar dissolves, stirring constantly. Cook, without stirring, until candy thermometer
registers 270 (about 8 minutes). Stir in molasses and butter; cook until thermometer registers
290 (about 5 minutes). Stir in baking soda, vanilla, and salt. Stir popcorn into boiling syrup
mixture. Working quickly, pour popcorn mixture onto prepared pan; spread to 1/4-inch
thickness using a wooden spoon coated with cooking spray. Cool completely; break into
large pieces. Serving about 1-1/2 oz. Store brittle in an airtight container at room
temperature for up to 4 day


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