Almond Toffee Popcorn Recipes

ALMOND TOFFEE POPCORN

Almond Toffee Popcorn image

Make and share this Almond Toffee Popcorn recipe from Food.com.

Provided by RecipeNut

Categories Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup toasted almond, chopped
1/2 teaspoon vanilla
1/2 cup popcorn, popped

Steps:

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds.
Cook over a moderate heat to 280~ on a candy thermometer.
Add the vanilla.
Stir well and pour over the popped corn.

Nutrition Facts : Calories 2900.2, Fat 165.3, SaturatedFat 63.9, Cholesterol 244, Sodium 762.2, Carbohydrate 357.8, Fiber 16.3, Sugar 252.6, Protein 31.4

ALMOND TOFFEE POPCORN

Almond Toffee Popcorn image

Yield 12 cups

Number Of Ingredients 7

Ingredients

12 cups popped popcorn
1 cup sugar
1/2 cup butter
1/2 cup light corn syrup
1/4 cup water
1 cup chopped almonds, toasted
1/2 teaspoon vanilla extract

Steps:

Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a large saucepan, combine remaining ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches the soft-crack stage, or 270 to 289 degrees on a candy thermometer. Remove from heat; add vanilla and stir well. Pour over popcorn, mixing until coated. Spread on wax paper to dry.

Nutrition Facts : Nutritional Facts Serves

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

Ingredients

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.

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