Brittled Popcorn
Nb persons: 0
Yield: About 12 oz
Preparation time: About 20 min, plus time to cool
Total time:
Source: Mark Bittman's How to Cook Everything Vegetarian
| Butter or neutral oil for pan | |
| 2 cups | sugar |
| 4 cups | popcorn |
| pinch | salt |
1. Grease a large baking pan, preferably one with a low rim, with butter or neutral oil, like grapeseed or corn.
2. Put the sugar and 1/3 c water in a small deep pot over low heat. Cook, wihtout stirring, until the sugar dissolves and starts to color. (if you like, use a brush dipped in water to wash the sugar crystals off the sides of the pot.) Keep cooking until the caramel turns golden but not dark brown, anywhere from 5 to 10 min. Put the popcorn in a big, heatproof bowl.
3. Drizzle the hot sugar syrup over the popcorn, sprinkle with salt, and toss to coat - you must work quickly so the sugar doesn't harden. While warm, spread the mixture onto the prepared pan, breaking up the large chunks. Let the brittle cool, then break it into pieces or leave it as is. Store in a covered container for several days.
Add-ins:
sub 2 cups any nut for popcorn
1 cup seeds
2 c unsweetened shredded coconut
2 c chopped dried fruit
1-2 tsp ground or crushed spices, cinnamon, 5-spice, allspice, nutmeg, cardamom, or pepper
1/4 to 1/ 2 c crushed espresso beans
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