Toffee Popcorn Recipes

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BUTTER TOFFEE POPCORN



Butter Toffee Popcorn image

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

½ cup unpopped popcorn
1 cup white sugar
½ cup light corn syrup
½ cup butter
¼ cup water
½ teaspoon vanilla extract

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

STICKY POPCORN POTS



Sticky popcorn pots image

Get your favourite DVD out and whip up some popcorn for a special movie night in

Provided by Good Food team

Categories     Buffet, Snack, Treat

Time 5m

Number Of Ingredients 3

50g popping corn
140g salted butter
140g light muscovado sugar

Steps:

  • Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.
  • Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.

Nutrition Facts : Calories 192 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

NUTTY TOFFEE POPCORN



Nutty Toffee Popcorn image

"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

10 cups popped popcorn
1 cup pecan halves, toasted
1 cup whole unblanched almonds, toasted
1-1/3 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon rum extract

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.

CHOCOLATE TOFFEE POPCORN



Chocolate Toffee Popcorn image

I never developed any skill at the piano. Despite my failings, I persisted for eight ear-shattering years of lessons. Truth be told, I was in it for the snacks -- both of my piano teachers rewarded my terrible playing with treats. Those lessons instilled more than an appreciation of music: a lifelong love of chocolate and toffee popcorn.

Provided by Samantha Seneviratne

Time 1h

Yield 8 to 10 cups

Number Of Ingredients 9

4 teaspoons vegetable oil
6 tablespoons popcorn kernels
1 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, plus more for the pans
1 cup sugar
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
12 ounces bittersweet chocolate, finely chopped

Steps:

  • In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
  • Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
  • Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
  • Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
  • Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
  • When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.

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