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Butter Toffee Popcorn

March 16, 2011

I found the recipe on CooksCountry.com – it was in the October issue, shortly before I started subscribing.  I’m glad I decided to get the online membership (or forgot to cancel my free trial, anyway).

This is a great recipe as is… but it’s even better when you dip about a third of the caramel corn in chocolate, and then mix it back in.

Butter Toffee Popcorn

adapted from Cook’s Country
makes 24 servings

Ingredients

  • 12 cups stove-popped popcorn (no butter or salt added)
  • 10 tablespoons unsalted butter
  • 1 1/2 cups light brown sugar
  • 1/2 cups corn syrup (dark is recommended, but I used light with success)
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2 cups salted peanuts

Directions

  1. Adjust oven rack to middle position and heat oven to 250 degrees. Grease large roasting pan. Place popcorn in pan. 
  2. Melt butter in large saucepan over medium-high heat. Add brown sugar, corn syrup, and salt and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off heat, stir in vanilla and baking soda. Add peanuts and pour mixture over popcorn, tossing to coat. 
  3. Bake, stirring occasionally, until popcorn is deep golden brown and caramel has set, 1 to 1½ hours. Cool to room temperature.  Store in an airtight container at room temperature.
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