Spiffy Pop

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 unsulfured molasses
1 teaspoon vanilla extract

1. Lightly butter 2 large (15 x 11-inch)
baking sheets and a rubber spatula or wooden spoon.
2. Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
3. 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.
4. Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
5. 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. Makes 1 pound. Serves 16.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.

Per (1-ounce) serving: 160 calories, 1g fat, 0mg chol., 1g prot., 41g carbs., 1g fiber, 160mg sodium.

14 cups freshly popped popcorn (made from about 1/2 cup popcorn kernels and 2 tablespoons canola oil)
1 1/2 cups salted roasted cashews
8 tablespoons (1 stick) butter, plus additional for greasing
1 cup packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda

1. Preheat oven to 250F. Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven.
2. Mix butter, brown sugar, corn syrup and salt in a small saucepan; stir frequently until simmering and sugar dissolves. Clip a candy thermometer to the inside of the pan and continue cooking undisturbed until temperature reaches 248F (firm-ball stage).
3. Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth.
4. Drizzle sugar mixture evenly over popcorn and cashews; toss well with flat metal spatula or spoon.
5. Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days. Makes about 15 cups.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.

Per (1-cup) serving: 230 calories, 13g fat, 15mg chol., 3g prot., 28g carbs., 2g fiber, 190mg sodium.