Butterscotch-White Chocolate Popcorn Brittle Recipe | Jeff Mauro
Butterscotch-White Chocolate Popcorn Brittle
Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 320
Total Fat: 22 g
Saturated Fat: 7 g
Carbohydrates: 26 g
Dietary Fiber: 3 g
Sugar: 15 g
Protein: 7 g
Cholesterol: 5 mg
Sodium: 30 mg
Total: 45 min (includes hardening time)
Active: 20 min
Imagine the irresistible crunch of popcorn fused with creamy butterscotch and drizzled white chocolatethis easy brittle from Jeff Mauro will steal the show at any gathering! Ready in just 45 minutes, it's your ticket to snack heaven.
Ingredients
- Nonstick cooking spray, for the parchment
- 1 bag cooked microwave popcorn or 8 cups bagged sea salt popcorn
- 1 1/4 cups butterscotch chips
- 1 teaspoon coconut oil
- 1/2 cup white chocolate chips
- 1/2 cup crushed salted dry-roasted peanuts
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
Instructions
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
- Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
- Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.
