SWEET AND SALTY POPCORN BARK
Provided by Food Network
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
- Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
- Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.
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
TOFFEE POPCORN BARK
This simple chocolate slab broken into pieces is a crunchy and moreish snack, perfect for a kids party
Provided by Good Food team
Categories Treat
Time 15m
Number Of Ingredients 3
Steps:
- Line a 20 x 30cm baking tray with baking parchment. Melt the milk chocolate and white chocolate separately, then allow to cool slightly.
- Pour most of the chocolate onto the tray, roughly swirling together. Sprinkle over the toffee popcorn, then drizzle over the remaining milk and white chocolate, and chill until set. Break into big chunks before serving.
Nutrition Facts : Calories 292 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.14 milligram of sodium
SALTINE TOFFEE BARK
These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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.
STICKY POPCORN POTS
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
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
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