Come on over to Grandmas house. I love being a Mema and am learning to deal with being "Over the Hill". I share health stories, cooking, wisdom, and a day in our lives. We hope you stay awhile. Come inside and have something to eat!
Butter a 15- x 10-inch jellyroll pan, or line the pan with a Silpat®. (Don’t line it with wax or parchment paper, since they can’t handle this kind of heat.)
If you haven’t done it already, pop the popcorn, and set aside.
To Make the Brittle in the Microwave: Combine the sugar, light corn syrup, and salt in a large glass bowl. Microwave on HIGH 5 minutes, add peanuts, and microwave 2 more minutes with 1,000-watt microwave. (Microwave 4 more minutes if using a 700-watt microwave.) The mixture should be golden brown.
Quickly stir in remaining ingredients, and pour onto your prepared pan. Shake the pan to spread thinly. (If your candy has already cooled to the point where it’s thick and sticky, spoon it onto the pan, and use the back of your spoon to press it down into place, like working with a sticky pan of Rice Krispies squares.)
Cool until firm, and break into pieces. Store in an airtight container.
To Make Brittle on the Stovetop: Combine the sugar, corn syrup, and salt in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310°. Add peanuts, and cook 2 to 3 more minutes or to 280°. (Mixture should be golden brown.) Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces. Store in an airtight container.