Popcorn Brittle

What is wrong with me? I see a recipe for anything caramel corn-like and it’s as though I lose my sense of right and wrong. I immediately want to make it and eat the whole batch. I’ve never seen a recipe like this one before. Usually my caramel corn needs to bake in the oven so the caramel permeates the popcorn. I think this one could use a little oven time, but I’m on a real lazy-butt kick today, so what you see is what you get.

If there is a next time for this recipe, I would make a few changes. I would definitely need a way to separate the popped from the unpopped corn. Those leftover kernels are a dental bill waiting to happen. I tried using my Chinese strainer, but the holes weren’t quite large enough. I would also not use mini M&M’s. They melted when I poured on the caramel and made it look a little on the dirty side. See how colorful the first picture is before the hot caramel and how uncolorful the last picture is post caramel. Using holiday M&M’s would be fun though if you’re careful.

This is another church cookbook recipe. Big kiss, Pat. I keep telling you what a goldmine they are. I wish I had all of my mom’s back, but I never imagined back then how much I would enjoy having them as a resource. I’m going to be much wiser my next life instead of so cute.

2 bags microwave popcorn

1 cup M&M’s

1 1/2 cups brown sugar

1/2 cup butter

1/2 cup corn syrup

1/2 teaspoon vanilla extract

1 cup peanuts

1/2 teaspoon baking soda

Pop popcorn, removing all the unpopped kernels you can. Put in a large bowl. Add M&M’s. Melt sugar, butter, corn syrup and vanilla in a saucepan. Bring to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Add peanuts. Cook another 2 minutes. Remove from heat and add baking soda. Pour over popcorn. Mix well and place on a cookie sheet. When set, break into pieces.