Popcorn Brittle

Kitchen Tested
  • Yield 16 servings
  • Prep 15 mins
  • Cook 25 mins

Airy popcorn is the special ingredient in this irresistibly sweet and salty candy.

Popcorn Brittle
Mark Boughton Photography / styling by Teresa Blackburn

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.


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


  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.



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