I’m not a candy maker. I hate candy thermometers. I hate anything that you have to keep watch over, worrying that you’ve ruined your candy if you go just a few degrees over. Stuff like that takes time away from my Tweeting and we just can’t have that.

But popcorn brittle? That needed to be made. My husband and my 2 year old both love popcorn so I knew this one was a winner before I even started. It was easy as far as candy goes. Yes, I was Tweeting as I watched the thermometer and everything turned out fine.

The brittle is extremely sweet. Ridiculously sweet. Almost too sweet. If I was to make it again, I’d cut out some of the sugar. Or the corn syrup. Or a little lot of both. Because holy geez, that’s a lot of sweetness. I was worried about the molasses since molasses is pretty much the worse smell ever, but it was actually very good in this. I barely noticed it was there but it added a little something to the overall flavor. The popcorn texture was great though! Definitely a fun change from regular brittle.

(Yesterday I started messing with my theme and totally messed it up which is why everything looks different today. Forgive me if it looks dumb on your computer. And if anyone wants to volunteer to make me a header, I would love you forever!)

(Also, today’s my half birthday! *dances*)

Popcorn Brittle
  • 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
  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.



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