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Popcorn: Toffee Coated Popcorn

Source of Recipe

unknown


List of Ingredients

10 cups popcorn
1 1/2 cups peanuts, roasted
1 1/3 cups sugar, sifted
1/3 cup packed light brown sugar
14 tablespoons butter, cut into pieces (no substitutes)
1/3 cup water
1/8 teaspoon salt


Recipe

Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal pancake spatula and bowl of a wooden spoon. Combining the sugars, butter, water, and salt in 2 qt. microwave-safe glass measuring cup. Cover with wax paper and micro on high 2 to 4 minutes, until steaming hot and butter has melted. Stir with an unoiled wood spoon until the sugar crystals are almost completely dissolved.

Cover again and micro on High 2 to 4 minutes, until mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe candy thermometer to the side of the casserole, making sure the bulb is submerged in the toffee mix. Micro, uncovered on High 8 to 10 minutes, until 311ºF, very hard-crack stage.

Immediately pour the hot toffee mix over the popcorn and nuts. Stir with oiled wood spoon until evenly coated. Scrap the toffee coated popcorn onto a marble slab or two large baking sheets. Using the spatula, flatten into a single layer. Cool for 10 to 15 minutes, or until firm. Using your fingers, break the candied popcorn into bit-size pieces. Store in an airtight container at room temperature.