Thursday, August 15, 2013

Toffee Nut Popcorn

Toffee Nut Popcorn

Anyone who likes Crunch ‘N Munch, Fiddle Faddle or Poppycock will enjoy this recipe.  Be sure to use a candy thermometer in order to ensure the toffee candy coating just right!   This is a great ‘anytime’ snack or pick up some little decorative tins and share with others for a special occasion!

10 cups popped popcorn
1 cups nuts of your choice (peanuts, cashews, pecans, almonds) 
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


**Cook's Note** - I popped the corn fresh in a pot.  I would suggest if you're using microwave popcorn that you do NOT use the "theater butter" variety (it has an aftertaste) - opt for light to no butter.

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 (very important), 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 15-in. x 10-in. x 1-in. baking pans.

Press gently to flatten. Cool completely.

Break into pieces and enjoy! 

Makes about 2 quarts.  Store in an air-tight container.  

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