Butter Toffee Popcorn: Difference between revisions
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(Created page with "== Notes == From [http://www.cookscountry.com/recipes/6186-butter-toffee-popcorn?incode=MKSKZ00L0&ref] This recipe makes about 3½ quarts. Popcorn can be stored in airtight...") |
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== Notes == | == Notes == | ||
From [http://www.cookscountry.com/recipes/6186-butter-toffee-popcorn?incode=MKSKZ00L0&ref] | From [http://www.cookscountry.com/recipes/6186-butter-toffee-popcorn?incode=MKSKZ00L0&ref Cook's Country] | ||
This recipe makes about 3½ quarts. Popcorn can be stored in airtight container at room temperature for 5 days. | This recipe makes about 3½ quarts. Popcorn can be stored in airtight container at room temperature for 5 days. | ||
Revision as of 21:31, 13 December 2015
Notes
From Cook's Country
This recipe makes about 3½ quarts. Popcorn can be stored in airtight container at room temperature for 5 days.
Ingredients
- 3 quarts plain popped popcorn (approx 9 tablespoons unpopped)
- 10 tablespoons (1¼ sticks) unsalted butter
- 1½ cups packed light brown sugar
- ½ cup dark corn syrup
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- 2 cups salted peanuts
Directions
- 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.