Go Back

Popcorn Crackles

Course Snack
Cuisine American
Keyword hard crack popcorn, molasses popcorn, old-fashioned popcorn candy, popcorn brittle
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings
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

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.