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Instructions |
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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.
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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.
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Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290°F (between soft- and hard-crack stages).
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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.
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Originally Submitted
11/13/2008
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