Time 20m Yield 8 Number Of Ingredients 6 Steps:
Pop popcorn in an air popper according to manufacturer’s instructions. Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract. Mix toffee syrup with popcorn in a large bowl until evenly combined.
Time 15m Yield about 2 quarts. Number Of Ingredients 9 Steps:
In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.
More about “butter toffee popcorn recipes”
Time 10m Yield 4-5 serving(s) Number Of Ingredients 7 Steps:
Pop one package of microwave popcorn, and pour into a large grocery bag, reserving a small bowl of popcorn so there is lots of toffee to go around. Pour one cup of peanuts over popcorn. Microwave second bag of popcorn, and pour into bag over other popcorn and peanuts. In a microwavable glass bowl, stir together butter, brown sugar and corn syrup. Microwave for three minutes. Immediately after removing from microwave, stir in baking soda (it will foam a bit) Pour this mixture into the paper bag over the popcorn/peanuts and shake. Microwave for one minute. Remove bag and shake up. Microwave for one more minute. Pour Toffee Popcorn/Peanuts out on wax paper, foil or on trays. Throw out bag immediately so dog does not eat it!
