Elevate your snacking game or holiday dessert table with this fun mouthwatering popcorn and peanut brittle from Houston pastry chef Rebecca Masson. The creamy, rich caramel, toasted peanuts, and airy popcorn blend sweetness and crunch in every bite. Top the brittle off with a pinch of sea salt, which will leave your guests wanting more!
Makes about 3 pounds
Nonstick cooking spray (optional)
1½ cups light corn syrup
3 cups sugar
2½ cups roasted, unsalted peanuts
4 cups natural popped corn (no salt, no butter)
3 tablespoons butter
1 tablespoon baking soda
1½ teaspoons vanilla extract
4 teaspoons flaky sea salt (Masson recommends Maldon)
Special equipment: Candy thermometer
- Line two half-sheet pans with silicone baking mats or generously coat with cooking spray. In a large saucepan, combine 1 cup water with corn syrup, add sugar. Cook mixture uncovered over medium-high heat, do not stir until temperature reaches 260 degrees on candy thermometer. Carefully add peanuts, popcorn, and butter without splashing caramel (it can scald your skin). Lower heat to medium, stir constantly until temperature reaches 300-305 degrees, about 8-10 minutes.
- Remove pan from heat. Add baking soda, vanilla, and salt, stirring to combine. (It will bubble up and increase in volume.) Pour mixture onto prepared sheet pans. (Grab a partner to help scrape pot.) Using spatula, spread mixture as thin as possible. Let cool and set for about 30 minutes. Break brittle into pieces. Store in airtight container up to 1 month.
Recipe ByFrom Rebecca Masson of Fluff Bake Bar in Houston