Excited?? Am I excited?? Well I put popcorn in a brittle so yeah, I’m pretty excited. Crunchy sweet brittle, salty buttery popcorn and everything is right in the food world. Should I have drizzled chocolate on top? Maybe…maybe I should have and maybe when I finish writing this post, I’m going to melt some dark chocolate and go to town. This brittle only has 5 ingredients so why not add one more. But really, it doesn’t even need the chocolate. I have so many plans for this perfect salted popcorn brittle, including a sprinkle on top of ice cream, packaged as a gift to some friends (anyone want some brittle??) and I’m thinking maybe blended into a milkshake because I saw someone do it on TV and that means it has to work, right?
Crunch on crunch on crunch!
Just look at those little flecks of popcorn in every bite of brittle. I can’t even take it.
And a sprinkle of sea salt brings this one home. I wonder what else I can add to brittle…
Salted Popcorn Brittle
1/4 cup unsalted butter (or margarine)
1/2 cup brown sugar
1/4 cup honey
1/2 tsp sea salt + extra for sprinkling
2 cups popped popcorn, crushed
Line a baking sheet with parchment paper and set it next to the stove.
In a medium saucepan, melt the butter over medium heat then add the brown sugar, honey and salt and stir to combine with a rubber spatula.
Add a candy thermometer to the saucepan and allow the caramel to boil for around 5 minutes over medium heat, to 280 degrees F. If the stove is too hot, the caramel could burn before reaching the correct temperature. Add the crushed popcorn, stir to combine with the rubber spatula then cook for another minute, until the thermometer reaches 300 degrees F., which is the hard crack stage.
Pour the brittle immediately onto the parchment lined baking sheet and press down on the brittle with the rubber spatula until it is flat. Careful because the brittle is hot! Sprinkle the brittle with sea salt.
Set the brittle aside for 30 minutes to harden then break it up with your hands and eat! Store any extra brittle in an airtight container at room temperature.
I'm Melinda, founder of Kitchen-Tested.com. I'm a food blogger, food photographer and recipe developer. My blog, Kitchen Tested, with itâ€™s easy to follow step by step photos and directions, has made a name for itself in the kosher food industry and I'm proud to share my original recipes with you!