Butter Toffee Popcorn
By America's Test KitchenPublished on June 21, 2013
Time
1½ to 2 hours, plus 20 minutes cooling
Yield
Serves 14 (Makes about 3 1/2 quarts)
Ingredients
Before You Begin
It stores well and makes a nice gift packed in a decorative tin. If you don’t have a large roasting pan, bake the popcorn in a large disposable aluminum pan. Avoid popcorn with heavy butter seasoning.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Grease large roasting pan. Place popcorn in pan.
- Melt butter in large saucepan over medium-high heat. Add brown sugar, corn syrup, and salt and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off heat, stir in vanilla and baking soda (mixture will foam). Add peanuts and pour mixture over popcorn, tossing to coat.
- Bake, stirring occasionally, until popcorn is deep golden brown and caramel has set, 1 to 1½ hours. Cool to room temperature. Serve. (Popcorn can be stored in airtight container at room temperature for 5 days.)
Time
1½ to 2 hours, plus 20 minutes coolingYield
Serves 14 (Makes about 3 1/2 quarts)Ingredients
Ingredients
Ingredients
Why This Recipe Works
When selecting the base for our Butter Toffee Popcorn, we avoided popcorn with heavy butter seasonings, which were too intense when we added our own butter. Instead of using a large roasting pan to bake our Butter Toffee Popcorn, we found we could substitute a large disposable aluminum roasting pan.
Before You Begin
It stores well and makes a nice gift packed in a decorative tin. If you don’t have a large roasting pan, bake the popcorn in a large disposable aluminum pan. Avoid popcorn with heavy butter seasoning.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Grease large roasting pan. Place popcorn in pan.
- Melt butter in large saucepan over medium-high heat. Add brown sugar, corn syrup, and salt and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off heat, stir in vanilla and baking soda (mixture will foam). Add peanuts and pour mixture over popcorn, tossing to coat.
- Bake, stirring occasionally, until popcorn is deep golden brown and caramel has set, 1 to 1½ hours. Cool to room temperature. Serve. (Popcorn can be stored in airtight container at room temperature for 5 days.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments