How do you make toffee popcorn?!
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
2 batches popcorn
1 jar dry roasted peanuts (optional)
Melt butter, stir in brown sugar, corn syrup, and salt. Bring mixture to boil; boil hard for 5 minutes without stirring.
Remove from heat, add baking soda and vanilla. Stir quickly and pour over popcorn and mix well. Spread in a roasting pan.
Bake for 1 hour in a 250 degree F oven. Every 15 minutes, remove from oven and stir to mix evenly. Remove from oven and spread on absorbent paper to cool.
Warning: It doesn't last long in the house! Hide some from the kids for yourself!
Answers: 1 cup butter (no substitutions)
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
2 batches popcorn
1 jar dry roasted peanuts (optional)
Melt butter, stir in brown sugar, corn syrup, and salt. Bring mixture to boil; boil hard for 5 minutes without stirring.
Remove from heat, add baking soda and vanilla. Stir quickly and pour over popcorn and mix well. Spread in a roasting pan.
Bake for 1 hour in a 250 degree F oven. Every 15 minutes, remove from oven and stir to mix evenly. Remove from oven and spread on absorbent paper to cool.
Warning: It doesn't last long in the house! Hide some from the kids for yourself!
No, but that sounds good. I love Popcorn!
BUTTER TOFFEE POPCORN
"The recipe I have is called "caramel corn", but everyone I made it for this year said it tasted like butter toffee popcorn. So I will rename the recipe and send it along."
1 cup butter (no substitutions)
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
2 batches popcorn
1 jar dry roasted peanuts (optional)
Melt butter, stir in brown sugar, corn syrup, and salt. Bring mixture to boil; boil hard for 5 minutes without stirring.
Remove from heat, add baking soda and vanilla. Stir quickly and pour over popcorn and mix well. Spread in a roasting pan.
Bake for 1 hour in a 250 degree F oven. Every 15 minutes, remove from oven and stir to mix evenly. Remove from oven and spread on absorbent paper to cool.
Warning: It doesn't last long in the house! Hide some from the kids for yourself!
Almond Toffee Popcorn
1 C. sugar
1/2 C. butter
1/2 C. white corn syrup
1/4 C. water
1 C. almonds; chop -- toasted
1/2 t. vanilla
1/2 C. popcorn -- popped
In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280° F. on a candy thermometer.
Add the vanilla. Stir well and pour over the popped corn.
Toffee Popcorn recipe
4 quarts popped corn
2 sticks (1 cup) butter
1 cup white corn syrup
2 tablespoons water
3/4 cup pecans or dry roasted nuts
Melt 2 cubes butter in saucepan. Add: 1 cup white corn syrup and 2 tablespoons water. Boil until the candy changes color (about 10-15 minutes). Add 3/4 cup pecans or dry roasted nuts. Pour over popped corn and stir until completely covered. Spread out on a greased cookie sheet. Cool.
I hope this helps:) I love all kinds of popcorn!
THis is the best abd easiest recipe I have ever tried!
Caramel Corn
8 cups popped corn- (one Microwave bag-light butter Newman's own OR Pop Secret Homestyle)
3/4 cup brown sugar
6 Tablespoons butter
3 Tablespoons Karo light corn syrup
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon baking soda
Preheat oven to 275 degrees
Pop the corn and place in a really large stainless steel mixing bowl (that's what I use) or baking dish, removing all the unpopped dead kernels.
Place the first 4 ingredients (not the popcorn) in a saucepan and heat over medium heat, melting the butter and stirring to combine with a wooden spoon. Keep stirring until the mixture comes to a good boil. At this point you must STOP STIRRING, and set the timer for 5 minutes, letting the caramel continue to boil, undisturbed. When the timer rings, remove from heat and quickly stir in the vanilla and soda with a wooden spoon and mix well. Quickly pour the caramel over the popcorn and mix thoroughly.
Place the bowl in the pre-heated oven and bake for 20 minutes, removing from the oven every 5 minutes and re-stirring.
After it's done, remove from the oven and pour the hot popcorn mixture onto 2 sheetpans lined with silpats and separate into small pieces. I actually just pour mine onto my clean countertop and work fast to separate so the heat dissipates quickly. After it's completely cool, store in Zip-lock quart or gallon bags, removing as much air from the bag as possible. Will stay fresh and crunchy in these bags as long as you get the air out, for 3 weeks.
P.S. I add 1 cup DRY-ROASTED UNSALTED peanuts to the popcorn before adding the caramel. Dry-roasted is the only one that works for me.
Go to the supermarket. Search the shelves. Find the packet. Take it to the checkout and pay.
As a serving suggestion - open the bag.
Simple.
English Toffee Recipe
Sweet and irresistible, this old-fashioned favorite is always a welcome holiday treat.
Ingredients
- 2/3 cup butter (do not substitute)
- 1/2 cup sugar
- 1/3 cup water
- 1/2 teaspoon salt
- 2/3 cup blanched almonds
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans
Directions
Combine butter, sugar, water and salt in a medium size saucepan. Cook over low heat. Stir until it boils, then cook without stirring to 236° F. Add blanched almonds and cook to 290° F, stirring frequently. Remove from heat.
Stir in baking soda until evenly distributed and then pour onto a greased baking sheet. Add chocolate chips on top and spread until they are melted and covering the surface of the toffee. Sprinkle with chopped pecans.
Cool and break into pieces.
Prep Time: 15 minutes
Cook Time: 1 hour
Go to the littlechefy website they have lots of cooking recipes for everyone to try and make
Sign Guestbook too i did
http://www.freewebs.com/littlechefy
its freewebs were there are stars