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Caramel Corn Brittle

yield: 1 (13 x 9 -inch) baking sheet


  • 5 cups about 1 microwavable packet kettle corn, popped
  • 10 cups granulated sugar


  • 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.