Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Rating:[Total: 4 Average: 4.3/5]
Growing up, many of us made toffee popcorn for Halloween and carrying on the tradition is a wonderful thing. The trick to making toffee is using a candy thermometer and keeping a close eye on the temperature as you cook. Once you do that, you’ll find it’s even easier than making caramel.
- 1/4 Cup Popcorn Kernels
- 1 Cup Salted Peanuts
- 1 1/2 Cups Unsalted Butter
- 1 Cup Packed Light Brown Sugar
- 1/2 Cup Maple Syrup
- 1 Teaspoon Salt
- 1/4 Teaspoon Baking Soda (Sift Out Any Lumps)
- Pop popcorn, remove from heat, and let cool.
- Line rimmed baking sheet with parchment paper. Spray with nonstick cooking spray.
- Scatter cooled popcorn with peanuts in even layer onto prepared baking sheet. Set aside.
- In medium-size heavy pot add butter and turn heat to a medium-high. Melt butter. Add brown sugar, maple syrup, and salt. Stir constantly until sugar has melted completely. Clip on a candy thermometer and continue stirring over a medium heat until temperature reads between 295 degrees and 301 degrees. Remove from heat. Immediately sprinkle baking soda evenly over toffee and very quickly stir until completely incorporated.
- Pour toffee evenly over popcorn and peanuts. Allow to cool 30 minutes until firm. Break toffee into small pieces and store in well-sealed bags. Will keep, at room temperature, for up to 3 weeks.
- Serves 8
- Prep Time: 40 Minutes Cook Time: 20 Minutes Total Time: 60 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2018 All Rights Reserved