Popcorn Peanut Brittle Crunch Recipe

What You’ll Need

Makes 1 pound

• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• 2 tablespoons unsalted butter
• 1 ¼ cups Spanish nuts and peanuts combined
• 1 ½ teaspoons baking soda, sifted
• 1 ½ cups unsalted popcorn
• Candy thermometer
• Coarse sea salt for topping (optional)

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Let’s Do It

• Grease rimmed baking pan and set aside
• Butter sides of medium sized saucepan
• Combine sugar, corn syrup, water and butter; cook and stir over medium-high heat until mixture begins boiling
• Clip on candy thermometer and reduce heat to medium low. Continue moderate boil, stirring occasionally until thermometer reaches 275 degrees (about 30 minutes)
• Stir in nuts and continue to cook, stirring frequently until thermometer reaches 295 degrees (about 10 – 15 minutes more)
• Remove from heat and remove thermometer; quickly sprinkle baking soda over mixture stirring constantly, then pour onto prepared baking pan
• Using 2 forks lift and pull candy as it cools, spreading evenly. Sprinkle popcorn over surface, pressing down lightly
• Grind salt on top, if desired
• Cool completely before breaking into pieces