While replacing the nuts in brittle with popcorn certainly removes a lot of fat, it also results in a wonderful hybrid–part caramel corn, part brittle. The brittle is crunchy and sweet, with just a hint of saltiness. About 1/4 cup kernels yields the correct amount of popcorn.

Popcorn Brittle

Yield: 12 servings (serving size: about 1 1/2 ounces)

Ingredients

• Cooking spray
• 5 1/2  cups  popcorn, popped without salt or fat
• 1 1/2  cups  sugar
• 6  tablespoons  light corn syrup
• 1/4  cup  water
• 3  tablespoons  molasses
• 1  tablespoon  butter
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  salt

Preparation

Line a baking sheet with foil; coat foil with cooking spray. Set aside.

Place popcorn in a large zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.

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.

Note: Store brittle in an airtight container at room temperature for up to four days.

Enjoy with family and friends.