As a Christmas gift, have you ever received one of those gigantic popcorn tins with the three different flavored popcorns? Although it is always nice to be thought of during the holiday season, those aren't the most delicious holiday treats around. No human wants that much popcorn and of course it turns stale before you even make your way half way through the bathtub sized tin.This recipe is a much more interesting and insanely more delicious twist on the caramel corn found in one third section of those tins. I can imagine these in clear cellophane bags tied with gorgeous ribbons finished off with homemade gift tags or in metallic tins lined with festive tissue paper. This is a thoughtful and satisfying take on a somewhat common and unoriginal holiday gift.
Popcorn Brittle
Adapted from Cooking Light December 2009
Yield: 12 servings (serving size: about 1 1/2 ounces)
- Cooking spray
- 5 1/2 cups popcorn, popped without salt or fat (this is about one large bag of microwaveable popcorn)
- 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
Line a baking sheet with foil; coat foil with cooking spray. Alternately, line a baking sheet with a silicone baking mat. Set aside.
Place popcorn in a large zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.
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 (sugar mixture will bubble up and gurgle);
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 (make sure to head this warning - you will not be able to spread the mixture if you don't coat the spoon with cooking spray).
Cool completely; break into large pieces.
Note: Store brittle in an airtight container at room temperature for up to four days.
