|
Instructions |
|
|
Lightly butter 2 large (15x11-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 270°F (about 10-15 minutes). Mixture will boil vigorously.
|
|
|
Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290°F (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 a peanut brittle. Cool to room temperature on a wire rack and break into chunks.
|
|
|
Originally Submitted
11/13/2008
|