Sweetnsalty Chocolate Popcorn Brittle Food

SWEET~N~SALTY CHOCOLATE POPCORN BRITTLE

Steps:

• Put sugar and honey in pan and warm and stir till sugar melted add crunchy pb and vanilla stir til combined remove from heat cool few min.
• In lg mixing bowl add popped popcorn and pour pb mixture and stir with wooden spoon. lay popcorn out on lg baking sheet lined w/wax paper.
• Drizzle melted chocolate over popcorn. then sprinkle your crushed peanuts and pretzels. Allow chocolate to set for 20min. or refridgerate to speed up process, before serving. Store in airtight container.

SWEET & SALTY POPCORN

Steps:

• In a large bowl, combine popcorn, pretzels, candies and pineapple. In a microwave, melt candy coating; stir until smooth. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.

BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE

Steps:

• Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
• Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
• Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.

SWEETENED POPCORN

Steps:

• Line two baking sheets with waxed paper.
• In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.

POPCORN BRITTLE

Steps:

• Lightly butter 2 large (15 x 11-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.
• 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 270F (about 10 to 15 minutes). Mixture will boil vigorously.
• Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
• 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 peanut brittle. Cool to room temperature on a wire rack and break into chunks.