Popcorn Crackles
Be the first to rate it
A crisp molasses candy poured over popcorn and broken into pieces once cool. Store it airtight for a week or freeze it for a make-ahead treat.
Ingredients
- 1 cup molasses
- 1 cup sugar
- 3 quarts popped corn
- 1/2 teaspoon salt
- 1 tablespoon butter
Equipment
- saucepan
- mixing bowl
- baking sheet
- candy thermometer
Directions
- Pick out any unpopped kernels and put the popped corn in a very large bowl.
- In a saucepan over medium heat, melt the butter.
- Stir in the sugar, salt, and molasses.
- Boil until it reaches the hard-crack stage, about 285 to 290°F.
- Pour the hot syrup over the popcorn in a thin stream, stirring as you pour.
- Spread thinly on a baking sheet or a tray lined with wax paper.
- Let cool completely, break into pieces, and keep in an airtight container.
Notes
Airtight at room temperature in a cool, dry place about a week; freeze airtight up to a month, bring to room temperature before serving.
Nutrition
Serving: 54g | Calories: 185kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1.4g | Saturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 2.5mg | Sodium: 117mg | Potassium: 438mg | Fiber: 1.2g | Sugar: 38g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 59mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; popped corn counted as air-popped popcorn. Brands and portions vary, so use it only as an approximation.