Best 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.

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.

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.

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.

HOMEMADE FIDDLE FADDLE (TOFFEE POPCORN)

Steps:

• 1. Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to the hard ball stage at 265-275 degrees. If you don't have a thermometer, it's okay. Drip the candy into a small glass of cold water. If the candy forms a very hard yet slightly pliable ball, there you go. Watch this mixture CLOSELY, so that it doesn't boil over.
• 2. While the candy cooks, pop both bags of popcorn and spread it (plus almonds if you choose) onto one large or two small cookie sheets. Put the popcorn in your oven set on it's lowest temp. (this keeps the popcorn hot so the candy will coat better).
• 3. When your candy has reached the hard ball stage, add the vanilla.
• 4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy. Put the popcorn back into the oven for five more minutes, then stir once again. This will help coat each kernel. Repeat this step once more if necessary to get it all coated.
• 5. Pour popcorn onto a large sheet of wax paper to cool. Spread it out but be careful, it's HOT. When it's cooled, break it up and immediately put it into a tightly sealed container as it stales easily. Enjoy!!

TOFFEE-ALMOND POPCORN BALLS

Steps:

• In a large pot, melt butter over medium. Add marshmallows and cook, stirring, until melted, 5 to 6 minutes. Remove from heat and add popcorn, toffee, almonds, chocolate chips, and salt; gently fold to combine.
• Working quickly, lightly coat hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes.

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.

BUTTER TOFFEE POPCORN WITH PEANUTS

Steps:

• Pop one package of microwave popcorn, and pour into a large grocery bag, reserving a small bowl of popcorn so there is lots of toffee to go around.
• Pour one cup of peanuts over popcorn.
• Microwave second bag of popcorn, and pour into bag over other popcorn and peanuts.
• In a microwavable glass bowl, stir together butter, brown sugar and corn syrup.
• Microwave for three minutes.
• Immediately after removing from microwave, stir in baking soda (it will foam a bit) Pour this mixture into the paper bag over the popcorn/peanuts and shake.
• Microwave for one minute.
• Remove bag and shake up.
• Microwave for one more minute.
• Pour Toffee Popcorn/Peanuts out on wax paper, foil or on trays.
• Throw out bag immediately so dog does not eat it!

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!

ST. PATRICK'S DAY TOFFEE POPCORN W/WHITE CHOCOLATE

Steps:

• 1. Mix together the sugar, butter, corn syrup, and salt.
• 2. Boil on medium heat until temperature on a candy thermometer reaches 300 degrees (hard crack).
• 3. Remove from heat. Add vanilla and green food coloring.
• 4. Pour the hot toffee over popped popcorn and mix well. After you have mixed it, break it up some and place it on a cookie sheet. Let it cool completely.
• 5. Melt white chocolate chips in the microwave (COOK ONLY FOR 1 MINUTE OR YOU WILL COOK IT TOO LONG). Stir it until the chips are all smooth. Place it in a sandwich bag and snip a TINY hole in one corner. Drizzle it over the popcorn. Let it set for the chocolate to harden. Store in airtight continer.
• 6. You can use milk chocolate also or a mixture of both is really good too.

ALMOND TOFFEE POPCORN

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.

TOFFEE POPCORN BARK

Steps:

• Line a 20 x 30cm baking tray with baking parchment. Melt the milk chocolate and white chocolate separately, then allow to cool slightly.
• Pour most of the chocolate onto the tray, roughly swirling together. Sprinkle over the toffee popcorn, then drizzle over the remaining milk and white chocolate, and chill until set. Break into big chunks before serving.

ALMOND TOFFEE POPCORN

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.

TOFFEE POPCORN

Steps:

• 1. In sauce pan combine sugar, salt, corn syrup and butter. Bring to 300 degrees (hard crack) stirring constantly. Remove from heat and add vanilla. Pour over 1 gallon of popped popcorn. Mix well to coat the popcorn. Store in airtight container.

TOFFEE POPCORN

Steps:

• Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.
• Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.