Popcorn Brittle

By Hklbrries

Who doesn't love the miracle of popcorn - dried kernels that build up steam until they explode into airy, sweet and nutty nothingness? It's just too cool. And it's perfect for all sorts of flavors. While you can buy every imaginable flavor of the microwave stuff, why not make your own? Popping up kernels the old-fashioned way is great fun (and depressingly novel) for most kids.

The only trick in this recipe is handling the sugar syrup and using a candy thermometer to cook it to the specified temperature.

Ingredients

• 14 cups freshly made popcorn (made from 1/2 cup popcorn kernels and 2 tbsp canola oil)
• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 1 tsp salt
• 1 tbsp unsalted butter, plus additional for greasing
• 1 tbsp unsulfured molasses
• 1 tsp vanilla extract

Details

Servings 16
Adapted from relishmagazine.com

Preparation

Step 1

Lightly butter 2 large (15-by-11-inch) baking sheets and a rubber spatula or wooden spoon.

Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.

Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissoles and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270 F (about 10 to 15 minutes). Mixture will boil vigorously.

Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290 F (between soft- and hard-crack stages).

Remove pan from heat; stir in crushed popcorn. Working quickly, pour mixture over prepared sheets. Using the buttered rubber spatula, press evenly to flatten like peanut brittle. Cool to room temperature on a wire rack and break into chunks. Makes 1 pound.

Nutrition Information:
Per (1-ounce) serving
160 calories
1 g fat
0 mg cholesterol
1 g protein
41 g carbohydrates
1 g fiber
160 mg sodium