| 2. |
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. Yield: 12 servings (serving size about
1-1/2 ounces)
Note: Store brittle in an airtight container at room temperature for up to
four days. |
