Recipe: Caramel Popcorn Brittle (using miniature marshmallows and peanuts)

CARAMEL POPCORN BRITTLE

8 cups popcorn, air-popped
1 cup miniature marshmallows
3/4 cup dry-roasted salted peanuts
3 cups sugar
1 cup water
1/2 teaspoon vanilla extract
vegetable cooking spray

Coat a 15x10x1-inch jellyroll pan with cooking spray.

Combine first 3 ingredients in a large bowl; toss gently, and set aside.

Combine sugar and 1 cup water in a large, heavy Dutch oven. Place over medium-low heat, and cook 10 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 12 minutes or until amber. (Do not stir).

Remove from heat; stir in vanilla. Add popped corn mixture. Working rapidly, stir well, and spread into the prepared pan. Let cool completely; then break into pieces.

Makes 1 3/4 pounds (serving size: 1 ounce).
Source: Cooking Light magazine, November/December, 1993