Chocolate 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.

CHOCOLATE TOFFEE CARAMEL CORN (GLUTEN-FREE RECIPE)

Steps:

• Heat oven to 225°F.
• Place popcorn into roasting pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.
• Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir until well coated.
• Bake 1 hour, stirring every 15 minutes, or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely.
• Place bittersweet chocolate chips into bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled caramel corn. Immediately sprinkle with toffee bits and sea salt, if desired. Let stand until drizzle is set. Store in container with tight-fitting lid.

VEGAN CHOCOLATE TOFFEE POPCORN CAKE

Steps:

• You need to work quickly making this so have a prepared large flat baking tray ready to set the popcorn and all the ingredients to hand.
• Add the sugar and water to a large pot on a medium-low heat. Don't stir but you can shake to stop it burning.
• Once the sugar turns a deep caramel colour, remove from the heat and add the tablespoon of dairy-free butter. It will bubble up, keep stirring until smooth.
• Then pour over the bowl of popped corn. Quickly transfer to the tray to set.
• Preheat the oven to 180C / 350F and grease and line two 8-inch cake tins.
• Mix the wet ingredients together in a jug or medium bowl. Mix all the dry ingredients into a large bowl, and the whisk together until well combined. The vinegar will react with the rising agents so don't let it sit too long.
• Pour the batter equally between the two cake tins and bake for approximately 35 minutes or until a toothpick poked into the middle of the cake comes out clean.
• Once baked, leave to cool completely before removing from the tins. Then freeze the two layers for a few hours, so it's easier to trim.
• Remove from the freezer and trim the tops to make them even. Now slice each layer in half, length-ways, to create four cake layers.
• Follow instructions from my "5 Minute Caramel Sauce" recipe. Allow it to cool before using, but note it will harden if chilled too much.
• Whisk the dairy-free butter in a large mixing bowl, adding the icing sugar a small bit at a time.
• Then whisk in the caramel sauce, working whilst the sauce is room temperature and at a pourable consistency to stop it from hardening.
• Let the buttercream chill in the fridge for at least a couple of hours before using.
• Add buttercream to the top of the first cake layer and sandwich together with the next layer, repeating and covering all layers with a generous dollop of the buttercream.
• Then frost the outside of the cake, starting with a thin crumb layer before adding a more generous coating.
• When the caramel sauce has cooled but is still a thick, pourable consistency, pour over the top of the cake, letting it run down the sides.
• Pile the popcorn on top and pour more caramel over to keep it in place.
• Leave in the fridge for a few hours to set and keep fresh, before serving.

SALTED TOFFEE CHOCOLATE POPCORN

Steps:

• Be sure to remove all unpopped kernels from the popped corn. Place the popped corn in a large bowl.
• Microwave the melting chocolate for 1 minute and stir until smooth.
• Pour the chocolate over the popped corn, and mix with a rubber spatula until the popped corn is all evenly coated in chocolate. Mix in 1/2 cup Heath Bits.
• Spread the popcorn on a large sheet of wax paper, parchment paper, or silicon mat. Sprinkle evenly with the remaining Heath Bits and Sea Salt before the chocolate cools.
• Once chocolate has hardened, break up the pieces to serve.

CHOCOLATE FLAN WITH TOFFEE POPCORN

Steps:

• Preheat the oven to 325 degrees F. Place six 6-ounce ramekins in a roasting pan and set aside.
• In a saucepan over medium-high heat, mix 2/3 cup granulated sugar with 1/3 cup water. Bring to a boil, then cook until a medium-amber caramel forms, 7 to 10 minutes. Pour the caramel evenly among the ramekins.
• Whisk together the eggs and egg yolks, remaining 1/2 cup granulated sugar and a pinch of salt in a bowl until pale and thickened.
• Heat the whole milk, sweetened condensed milk, vanilla seeds and pods and cinnamon stick in a saucepan until simmering. Temper the hot liquid into the egg mixture by adding one ladle of the hot liquid into the eggs at a time while whisking constantly. Strain the mixture back into the pot, then whisk in the melted chocolate. Pour evenly into the ramekins. Place the roasting pan in the oven and pour hot water into the pan, allowing it to come halfway up the ramekins. Bake until just set, 20 to 25 minutes.
• In the meantime, make the toffee popcorn. Pop the popcorn using an air popper and place it in a large mixing bowl. Mix in the peanuts.
• To a saucepan, add the butter, brown sugar, corn syrup and a remaining pinch of salt. Bring to a boil, then cook to a temperature of 240 degrees F, not exceeding 260 degrees F. Remove from the heat and whisk in the baking soda and vanilla. Pour over the popcorn and peanuts and mix to combine, coating all of the popcorn. Pour out onto a silicone liner or piece of parchment and spread into an even layer, getting as much separation as you can. Sprinkle with the flaked sea salt. Allow to cool.
• Top each flan with toffee popcorn.

CHOCOLATE TOFFEE POPCORN

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.