Maple Toffee Popcorn

Maple Toffee Popcorn

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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)
  1. Pop popcorn, remove from heat, and let cool.
  2. Line rimmed baking sheet with parchment paper. Spray with nonstick cooking spray.
  3. Scatter cooled popcorn with peanuts in even layer onto prepared baking sheet. Set aside.
  4. 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.
  5. 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.
  6. Serves 8
  7. Prep Time: 40 Minutes Cook Time: 20 Minutes Total Time: 60 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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