What’s that? A bowl of caramel corn, one would think. But look again. More closely this time. Yep, that’s right. This isn’t your average bowl of caramel popcorn, baby. No sir-ee. It’s a bowl of caramel corn brittle: Yep, caramel corn brittle. Now, where on earth did I get the idea to create […]
recipe developed byMichelle Lopezon December 1, 2012 (last updated May 2, 2020)
What’s that? A bowl of caramel corn, one would think. But look again. More closely this time. Yep, that’s right. This isn’t your average bowl of caramel popcorn, baby. No sir-ee.
It’s a bowl of caramel corn brittle:
Yep, caramel corn brittle.
Now, where on earth did I get the idea to create caramel corn brittle? Not gonna lie, I initially set out to make plain old caramel corn. The recipe I used called for pouring molten caramel onto sheets of popcorn, letting the caramel-covered popcorn cool into hard candy, and shattering the solidified panes to get caramel corn. But as I was breaking the panes, I couldn’t help but notice how aesthetically pleasing the shards of brittle were:
Separating each kernel of corn from the solidified candy shards was also proving to be more meticulous than I would have liked, and so I thought to myself: why bother? A quick taste of one of the shards told me that it had the wonderfully brittle, sugary, and caramelly taste of brittle. And so caramel corn brittle was born.
Now the holiday season is approaching fast and oh boy, if you’re one of those overachieving folks who likes to make their own Christmas/Hanukkah presents, this recipe is for you. This’ll be the perfect DIY holiday present or stocking stuffer — all you need are some cute paper bags, ribbons, and voila! Because what is more festive than a bag of caramel corn? Nothing… except maybe a bag of caramel corn brittle!
Line a 13 x 9" inch baking sheet with a Silpat mat and spread out 5 cups popped kettle corn evenly across the the mat.
Heat 10 cups granulated sugar in a medium, heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan — you want it all to melt and caramelize evenly. Cook and stir, cook and stir, until the caramel is a deep, dark amber. Be patient! I know it takes a while and a lot of stirring, but you'll get there.
Once the caramel has reached the target color, remove the pan from the heat and, using the heatproof spatula, pour it over the baking sheet prepared with popcorn, using your rubber spatula to spread out the melted sugar as thinly and evenly as possible. The caramel will set in less than a minute, so work quickly.
Let the sugar and popcorn mixture cool completely by setting the baking tray on a cooling rack and letting it harden until it forms a giant sheet of brittle.
Once the brittle has cooled completely, break it up into pieces and store in an airtight container.