Popcorn Brittle

Name: Popcorn Brittle
Ingredients: 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 unsulphured molasses; 1 teaspoon vanilla extract

8 ingredients

6 steps

Ingredients

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 unsulphured molasses
1 teaspoon vanilla extract

Directions

1

Lightly butter 2 large (15 x 11-inch)
2

baking sheets and a rubber spatula or wooden spoon.
3

Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
4

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.
5

Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
6

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.