Ingredients

• 5-1/2 cups popcorn, air-popped without salt or fat
• 1-1/2 cups sugar
• 6 tablespoons light-colored corn syrup
• 1/4 cup water
• 3 tablespoons molasses
• 1 tablespoon butter
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation

1. Line a baking sheet with foil; coat foil with cooking spray. Set aside.
2. Place popped popcorn in a large, zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.
3. Combine sugar, syrup and 1/4 cup water in a medium saucepan over medium heat. Cook 1 minute or until sugar dissolves, stirring constantly. Cook, without stirring, until a candy thermometer registers 270° F (about 8 minutes).
4. Stir in molasses and butter. Cook until thermometer registers 290° F (about 5 minutes). 
5. Stir in baking soda, vanilla and salt. 
6. Stir crushed popcorn into boiling syrup mixture and remove from heat.
7. Working quickly, pour popcorn mixture onto prepared pan. Spread to 1/4″ thickness using a wooden spoon coated with cooking spray.
8. Cool completely; break into large pieces.   

Helpful hints

• Store brittle in an airtight container at room temperature for up to 4 days.
• Not recommended for people with diabetes due to high sugar content.