Butter Toffee Popcorn
User Reviews
4.5
Butter Toffee Popcorn
Description
This recipe starts with popcorn popped in batches to avoid burning kernels, making about 18 cups of popped corn. A sauce of butter, light brown sugar, dark corn syrup, and salt is boiled briefly then removed from heat to add vanilla and baking soda, which causes bubbling and lightens the caramel color and texture. This hot caramel is poured over the popcorn and gently mixed with roasted salted peanuts.
The coated popcorn is spread evenly on rimmed baking sheets and baked at a low temperature. This baking step helps to dry out the coating slightly, creating crisp toffee clusters rather than a sticky mess. The finished product features crunchy popcorn pieces with a rich buttery caramel flavor and salty peanuts for contrast.
This treat is appropriate for snacks, parties, or dessert, providing a mix of sweet and salty flavors with a satisfying crunch.
Ingredients
- ¾ cup popcorn kernels white or yellow, unpopped
- 1 cup butter
- 2 ¼ cups light brown sugar
- ¾ cup dark corn syrup
- ½ teaspoon salt
- 2 teaspoons vanilla extract pure
- 1 teaspoon baking soda
- 2-3 cups roasted salted peanuts
Instructions
- Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.
- Pop the popcorn kernels, in shifts if needed to ensure your popcorn popper doesn’t burn the popcorn, and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.
- In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly. Add the peanuts and mix well but gently (so you don’t break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.
- Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks.
Notes
- Pop about 18 cups of popcorn, using the unpopped kernels in small batches to avoid burning when using a popcorn popper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cups of popcorn
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1 Cup | |
| Calories | 356kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 316mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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