Caramel Popcorn Brittle

Recipe Ingredients

8 cups	500g / 17oz	Popped corn cooked without fat or salt
1 cup	237ml	Miniature marshmallows
3/4 cup	177ml	Salted dry-roasted peanuts
3 cups	594g / 20oz	Sugar
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Vanilla extract
		Vegetable cooking spray

Recipe Instructions

Combine first 3 ingredients in a large bowl; toss gently, and set aside.

Combine sugar and water in a large, heavy Dutch oven. Place over medium-low heat, and cook 10 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 12 minutes or until amber. (Do not stir).

Remove from heat; stir in vanilla. Add popped corn mixture. Working rapidly, stir well, and spread into a 15-x10-x1-inch jellyroll pan coated with cooking spray. Let cool completely; break into pieces. Yield: 1-3/4 pounds (serving size: 1 ounce).

Source:
Cooking Light, Nov/Dec 1993, page 121

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.