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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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While replacing the nuts in brittle with popcorn certainly removes a lot of fat, it also results in a wonderful hybrid-part caramel corn, part brittle. The brittle is crunchy and sweet, with just a hint of saltiness. About 1/4 cup kernels yields the correct amount of popcorn. Ingredients:
cooking spray |
5 1/2 cups popcorn, popped without salt or fat |
1 1/2 cups sugar |
6 tablespoons light corn syrup |
1/4 cup water |
3 tablespoons molasses |
1 tablespoon butter |
1/2 teaspoon baking soda |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Line a baking sheet with foil; coat foil with cooking spray. Set aside.
2. Place popcorn in a large zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.
3. 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.
4. Note: Store brittle in an airtight container at room temperature for up to four days.
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