You are here: Home » Recipes » Popcorn Brittle 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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 14 cups freshly popped popcorn (made from 1/2 cup popcorn kernels and 2 tablespoons canola oil)2 cups sugar1 cup light corn syrup1 cup water1 teaspoon salt1 tablespoon unsalted butter, plus additional for greasing1 tablespoon unsulfured molasses1 teaspoon vanilla extract Instructions Lightly butter 2 large (15 x 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 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. Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (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. Recipe by Bruce Weinstein and Mark Scarbrough.