Toffee Popped Corn
Source of Recipe
unknown
List of Ingredients
nonstick cooking spray
2 disposable rectangle turkey pans (or 2 big roasting pans)
5 bags extra-butter microwave popped corn
1 jar dry roasted peanuts (canned mixed nuts make it real fancy)
1 32oz bag light brown sugar
1 lb. (4 sticks) real butter
1 cup light corn syrup
1 tsp. salt
2 tsp. baking soda
Recipe
1. Preheat oven to 200 degrees
2. Spray pans with nonstick spray. Pop corn, pour in bowl, shake
unpopped kernels down to bottom, scoop into pans. 2 1/2 bags per pan.
3. Pour 1/2 jar peanuts over each pan of popped corn.
4. Put butter, brown sugar, corn syrup and salt into LARGE heavy
sauce pan and bring to a rolling boil.
5. Boil, stirring constantly, for 5 minutes
6. Remove from heat stir in baking soda. It will bubble up to about
twice the original size, so make sure you start with a large enough
pan.
7. Carefully pour 1/2 over each pan of popped corn.
8. Stir gently to coat popped corn and peanuts with caramel, a large
flat spatula works well.
9. *Bake at 200 degrees for 1 to 1 1/2 hours, one pan on each rack,
stirring every 15 minutes.
10. Remove from oven, allow to cool, stirring every few minutes
until cool and dry.
11. Store in airtight containers or bags. Keeps for a couple of
weeks, although it never lasts that long.
*Note, make sure to bake it long enough so it gets crispy otherwise,
it will be chewy. If it is chewy, just put it back in the oven for a
little longer to let it dry out more.
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