Butter Toffee Popcorn Recipes

BUTTER TOFFEE POPCORN

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.

BUTTER TOFFEE PECAN POPCORN

Steps:

• 1. Note: Do not adjust butter or any other ingredient. Make exactly as written. If you cut the butter back etc. It will not come out correctly. However, You may cut ingredients in recipe in half. To make a half batch.
• 2. Preheat oven to 260 degree's. Butter sheet pans and set aside. You may also try using parchment paper. I suggest buttering the parchment paper. The parchment paper mix clean up a snap.
• 3. pop the popcorn. Measure popped corn into A very large kettle or roasting pan. Remove as many unpopped kernels as you can . Add the pecans and mix together.
• 4. In a sauce pan melt butter on low heat stirring Until melted.. Do not burn. You just want the butter to be melted and still remaining pale yellow.
• 5. . Add in the brown sugar, corn syrup and salt. . Place back on Burner. Stir ingredients constantly over high heat until it boils. Lower temperature to medium low heat. Continue to boil and stir for about five minutes. The sugar should be dissolved. Mixture should have thickened with no traces of butter floating on top.
• 6. Remove from heat. Add the vanilla. Mix thoroughly. Add in the baking soda, and stir constantly until mixture foams up. pour over the top of the kettle of popcorn. Mix thoroughly with a large spoon. Stirring from bottom to top, in a folding manner Do this until popcorn is thoroughly coated.
• 7. pour on to a buttered sheet pan. Spread evenly. Place sheet pan on lower center oven rack. Stir and flip popcorn every 5 minutes or so. Bake about 20 minutes. ICorn should be crunchy and not chewy or Gooey after cooling. You can salt more to taste at this point. After popcorn Cools. it should be tender and crisp. Break chunks of corn apart after placing in plastic bag, or before storing in container. Enjoy!

NUTTY TOFFEE POPCORN

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.

FAMILY FAVORITE BUTTER TOFFEE POPCORN (EASY)

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.