Corn Pops Brittle Recipes

BASIC BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

CORN POPS BRITTLE

Steps:

• 1. Combine sugars, corn syrup, and water in heavy saucepan. Cook over moderate heat, stirring until sugars are dissolved. Continue cooking without stirring to temperature of 300° F (hard crack in cold water). Remove from heat.2. Add margarine and salt, stirring only enough to mix well. Add peanuts and KELLOGG'S CORN POPS cereal mix quickly. Spread at once on buttered slab or pan.3. After about 30 seconds, take hold of edge of candy and lifting slightly from slab, pull as thin as possible. Break into pieces when cold.

CORN BRITTLE

Steps:

• 1. Prep:What you will need: 1 4to5 qt heavy deep pot,candy thermometer,2 greased (with butter)cookie sheets,2 forks.
• 2. Get all ingredients together. Melt butter in a small dish, put baking soda in another small dish,open corn chips(11oz). Put thermometer on side of pot, put in water sugar and corn syrup stirring constantly.Heat to 300.
• 3. As soon as it gets to 300 take out thermometer and add butter stir. It will start to bubble up quickly add baking soda and stir well when it gets golden brown(and it will quickly)turn off fire and add chips. Stir from the bottom to get mixture over as many chips as you can without breaking them up.
• 4. Turn half of mixture onto each cookie sheet. Keep turning the mixture over on its self working back and forth between the two sheets pulling the chips apart as fast as you can using the two forks back to back.Dig down into the mixture and pull apart.It will be to hot for awhile to use your hands.When cool enough to touch finish with your hands. When it is all in 1-3 chips together or small chunks/balls/finger links it is done. When cool test.Then test again and again.I sell it in 6oz and 12 oz baggies.