KELSEY'S CHOCOLATE POPCORN BRITTLE
Provided by Kelsey Nixon
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Mix the sugar and honey in a small saucepan and bring to a boil. Let simmer for 2 minutes. Remove from the heat and mix in the crunchy peanut butter. Continue to stir until the peanut butter is smooth, and then add the vanilla.
- In a large mixing bowl, add the popped popcorn. If desired, lightly salt the popcorn. Pour the warm peanut butter mixture over the popcorn and stir with a long-handled wooden spoon until completely coated.
- On a baking sheet lined with wax paper, pour the coated popcorn and distribute evenly. Drizzle with the melted semisweet chocolate, and then drizzle with the white chocolate. Sprinkle the crushed pretzels over the warm popcorn. Allow the chocolate to set about 20 minutes (or speed up the process by placing the baking sheet in the refrigerator). Once the popcorn is set, serve in a large serving bowl. Store tightly covered.
POPCORN BRITTLE
This snack combines the sweet crunchy texture of brittle with the airy saltiness of popcorn. Great as a gift for the holidays or for the kids to munch on Halloween. Recipe Source Relish mag
Provided by Ceezie
Categories Lunch/Snacks
Time 45m
Yield 1 lb, 16 serving(s)
Number Of Ingredients 8
Steps:
- Lightly butter 2 large (15 x 11-inch)
- baking sheets and a rubber spatula or wooden spoon.
- Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
- 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.
- Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
- 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.
Nutrition Facts : Calories 194.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 1.9, Sodium 160, Carbohydrate 47.8, Fiber 1, Sugar 31.5, Protein 0.9
BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
- Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
- Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.
POPCORN ALMOND BRITTLE
For a crunchy snack that suits the season, try this one. I've been stirring up batches of the distinctive brittle since 1975. With popcorn, almonds and candied cherries tossed together in a sweet crisp coating, it's a festive favorite we enjoy every year.
Provided by Taste of Home
Time 30m
Yield about 1-1/2 pounds.
Number Of Ingredients 9
Steps:
- In a greased 13-in. x 9-in. baking pan, combine the popcorn, almonds and cherries. Bake at 350° for 10 minutes. Turn oven off and keep mixture warm in the oven. , Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305°-310° (hard-crack stage). , Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces.
Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 194mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 2g protein.
SALTED CARAMEL NUT BRITTLE
This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 33m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 10.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 67.6 mg, Sugar 8.8 g
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- Line a sheet pan with parchment paper or foil and grease with nonstick cooking spray. I prefer parchment.
- In a medium saucepan, combine the water, corn syrup, granulated sugar. Heat the mixture to 300 ºF (149 ºC), which is the hard crack stage.
- Add the butter, and continue heat to 330–340ºF (166–171 ºC). This is past the hard crack stage and your mixture will have a light caramel colour to it. Remove the pan from the heat and immediately stir in the popcorn and the salt.
- Working quickly, transfer the mixture to the prepared sheet, top with another layer of parchment and roll to the desired thickness. At this point, you can grease a chef's knife and score the brittle into small pieces to make cutting easier. When it's cold, snap it into pieces and store in a container.
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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.
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