Popcorn Brittle

Popcorn Brittle
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/20371-popcorn-brittle-vw.jpg?w=100
  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 25 mins

This snack combines the sweet crunchy texture of brittle with the airy saltiness of popcorn. Great as a gift for the holidays or for the kids to munch on Halloween.

Ingredients

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

Instructions

  1. Lightly butter 2 large (15 x 11-inch) baking sheets and a rubber spatula or wooden spoon.
  2. Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
  3. Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270F (about 10 to 15 minutes). Mixture will boil vigorously.
  4. Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
  5. 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.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Glycemic Load 20
  • Calories 200
  • Fat 1g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Potassium 45mg
  • Carbohydrate 49g
  • Fiber 1g
  • Sugars 32g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%
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