Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

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.

Mark Scarbrough
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with foil; coat foil with cooking spray. Set aside.

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  • 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; 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.

  • Note: Store brittle in an airtight container at room temperature for up to four days.

Nutrition Facts

165 calories; calories from fat 6%; fat 1.1g; saturated fat 0.5g; mono fat 0.4g; poly fat 0.1g; protein 0.5g; carbohydrates 39.9g; fiber 0.6g; cholesterol 3mg; iron 0.4mg; sodium 123mg; calcium 12mg.
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