January 08, 2007

Sticky Toffee Popcorn

3 cups air popped popcorn, picked over for unpopped kernals
1 cup sugar
1/2 cup water
2 teaspoons vanilla

Bring the water, and sugar to a rolling boil, stirring occasionally. Allow to boil for 5 minutes, then reduce heat to medium. Simmer for about 10-15 minutes or until it reaches a rich amber color and when dripped into a glass of cold water it forms a soft caramel and quickly stir in vanilla. Meanwhile, line a cookie sheet with parchment paper. Place popcorn in a large bowl. As soon as the sugar is ready, carefully pour it in ribbons over the popcorn and toss. To cool it quickly, spread the coated popcorn over the parchment paper to cool. Serve while still slightly warm.

My thoughts:
I was thinking about making some sort of brittle but I had a yen for popcorn and made this instead. It's been unseasonably warm here (in the 70s!) in Baltimore and popcorn sounded a little lighter than a nut brittle. I still liked the idea of making a sweet treat so I played around a little and came up with this. It has both crisp popcorn and chewy toffee covered kernels scattered through out. Nuts would make a godd addition, but it would no longer be fat free.