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Ingredients
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
Instructions
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.
Nutritional Information
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.
