Butter Toffee Popcorn
List of Ingredients
Add Some nuts (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Butter Toffee Original
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
Recipe
1. For either recipe, combine sugar, butter, corn syrup, water and salt in a large
saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or
what is known as the hard ball stage. For this it's best to use a candy thermometer. If
you don't have one, don't worry. Drip the candy into a small glass of cold water. If the
candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your
mixture closely so that it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags
of popcorn (plus almonds for Fiddle Faddle) on one large or two small cookie sheets. Put
the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot
so that 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 to
coat each kernel. You can repeat this step once more if necessary to get all of the
popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the
popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a tightly sealed
container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale
very quickly in moist climates if left out.
Makes about 4 quarts
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