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Popcorn Brittle

Yield 12 servings (serving size: about 1 1/2 ounces)
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

Nutrition Information

  • calories 165
  • caloriesfromfat 6 %
  • fat 1.1 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 39.9 g
  • fiber 0.6 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 123 mg
  • calcium 12 mg

How to Make It

  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.