Nutty Toffee Popcorn Recipes
FAMILY FAVORITE BUTTER TOFFEE POPCORN (EASY)
My family has been making this recipe for well over 40 years. Need a sure seller for a bake sale or fundraiser? This is it. For 20 years, I packaged cute, ribbon-tied treat bags in school colors for nearly every athletic and band fund-raiser. For my own family, I package in individual serving ziplocks, then place in a pretty...
Provided by Family Favorites
Categories Other Snacks
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 250 degrees. Butter a large, rectangular roasting pan. Place popped popcorn and nuts in pan. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a gentle boil, stirring constantly. Boil for 8 minutes, stirring only once over lowest heat possible to maintain a low, gentle boil. Remove from heat.
- 2. Stir in vanilla and baking soda. Gradually pour over popped popcorn and nuts, coating well.Turn onto a large, greased baking pan with sides.
- 3. Bake for 30 minutes total, stirring well after 15 minutes. Remove from oven and allow to cool completely on lightly buttered or non-stick foil. Store in tightly sealed ziplock bags.
BUTTER TOFFEE POPCORN
This popcorn is a crowd pleaser! It has the sweet and salty taste that everybody loves and is much easier than caramel corn. No one can turn down this great snack!
Provided by Kaitlyn
Categories Desserts Candy Recipes Popcorn Candy Recipes
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.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 50 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 7.3 g, Sodium 95.1 mg, Sugar 30.7 g
BUTTER TOFFEE POPCORN WITH PEANUTS
A great "I Can't Quit Eating This!" snack ready in 10 minutes or less! For those who prefer more of a butter toffee taste for their caramel corn. I tweaked the usual microwave caramel corn recipe so it wouldn't have that Cracker Jack -almost-burned taste. For those who prefer that taste, microwave the popcorn/peanut mix for one more minute.
Provided by Susan Lee
Categories Lunch/Snacks
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!
Nutrition Facts : Calories 678.1, Fat 41, SaturatedFat 17.1, Cholesterol 61, Sodium 362, Carbohydrate 75.8, Fiber 3.1, Sugar 60.1, Protein 9.7
NUTTY TOFFEE POPCORN
"I use holiday tins to deliver this sweetly coated popcorn-nut crunch to family and friends on my Christmas list," notes Glenna Hale of Sceptre, Saskatchewan.
Provided by Taste of Home
Categories Snacks
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.
Nutrition Facts : Calories 666 calories, Fat 45g fat (16g saturated fat), Cholesterol 61mg cholesterol, Sodium 476mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 5g fiber), Protein 7g protein.
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