Butter toffee popcorn is the perfect snack for a birthday party or for the couch potato settling in for a movie. Alternately you can package it in cups and cellophane as an awesome gift.
Makes About 18 Cups, Preparation Time 10 Minutes, Cooking Time 85 Minutes.
- 3/4 Cup Popcorn Kernels
- 3 Tbsp Oil
- Cheat – Ditch the Popcorn Kernels & Oil and Use 4 Bags of Slightly Slated Microwave Popcorn.
- 2 Sticks Butter
- 2 1/4 Cups Brown Sugar
- 3/4 Cup Dark Corn Syrup
- 1/2 Tsp Salt
- 2 Tsp Vanilla Extract
- 1 Tsp Baking Soda
- 2 Cups Salted Roasted Peanuts
If you are using traditional popcorn kernels, pop them over a high heat by frying them in the oil in a large pot with the lid on. If you are using microwave popcorn, follow the instructions on the packaging and pop all 4 bags. Remove any of the un-popped kernels then place popcorn and the peanuts in a large bowl.
Preheat the oven to 120C (250F) and lightly butter a large baking tray.
Melt butter in a large saucepan over a medium heat. Slowly add the brown sugar, corn syrup and salt while stirring consistently. Bring the mixture to the boil and simmer for three minutes while stirring. Remove from the heat and add the baking soda and vanilla extract. The mixture will foam a little with the addition of the baking soda but with continuous stirring will settle.
Pour the toffee mixture over the popcorn and peanuts and use a large spatula to slowly combine the toffee and fully coat the popcorn. Stir carefully so that the popcorn is not broken up.
Spread the covered popcorn out on a baking sheet and bake in the oven for 1 hour. When complete, remove from the oven, allow to cool and then break apart and serve. Alternately the popcorn can be stored in an air tight container for about a week.
My name is Michael Klements and I started this blog in 2016 to share my DIY journey with you. I love fixing, renovating and building – I’m always looking for new projects and exciting DIY ideas. If you do too, grab a cup of coffee and settle in, I’m happy to have you here.