KELSEY'S CHOCOLATE POPCORN BRITTLE
Provided by Kelsey Nixon
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Mix the sugar and honey in a small saucepan and bring to a boil. Let simmer for 2 minutes. Remove from the heat and mix in the crunchy peanut butter. Continue to stir until the peanut butter is smooth, and then add the vanilla.
- In a large mixing bowl, add the popped popcorn. If desired, lightly salt the popcorn. Pour the warm peanut butter mixture over the popcorn and stir with a long-handled wooden spoon until completely coated.
- On a baking sheet lined with wax paper, pour the coated popcorn and distribute evenly. Drizzle with the melted semisweet chocolate, and then drizzle with the white chocolate. Sprinkle the crushed pretzels over the warm popcorn. Allow the chocolate to set about 20 minutes (or speed up the process by placing the baking sheet in the refrigerator). Once the popcorn is set, serve in a large serving bowl. Store tightly covered.
BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
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.
POPCORN BRITTLE
This snack combines the sweet crunchy texture of brittle with the airy saltiness of popcorn. Great as a gift for the holidays or for the kids to munch on Halloween. Recipe Source Relish mag
Provided by Ceezie
Categories Lunch/Snacks
Time 45m
Yield 1 lb, 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 1.9, Sodium 160, Carbohydrate 47.8, Fiber 1, Sugar 31.5, Protein 0.9
ALMOND BRITTLE
Hubby's first-ever attempt at a from-scratch recipe was a huge success!
Provided by Aleasha Wales Shelnutt
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.
- Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 13.3 g, Cholesterol 24.4 mg, Fat 16.4 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 6.4 g, Sodium 65.9 mg, Sugar 10.9 g
CHOCOLATE-ALMOND POPCORN
One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
- Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
SALTED ALMOND BRITTLE
A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate
Provided by Jane Hornby
Categories Dessert, Treat
Time 12m
Number Of Ingredients 4
Steps:
- Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.
- Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).
Nutrition Facts : Calories 178 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.42 milligram of sodium
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