Total Time: 1 hr 25 mins | Yield: 18 cups
Sweet and salty, this butter toffee popcorn is an amazing snack and a perfect giveaway. We are obsessed! Plus, this recipe is a no-fuss. If you’d like, you are welcome to add your favorite toppings! I often love to drizzle the butter toffee popcorn with melted chocolates. Other times, I sprinkle some sea salt on them.
INGREDIENTS
2 sticks butter
4–3 ounce bags of microwave popcorn (lightly salted)
2 1/4 c. light brown sugar
1/2 tsp salt
3/4 c. dark corn syrup
2 tsp pure vanilla extract
2–3 c. roasted, salted peanuts
1 tsp baking soda
How to make butter toffee popcorn
Step 1: Prepare the oven. Preheat it to 250 degrees. Grease a large rimmed baking sheet using butter. Set aside.
Step 2: In the microwave, pop the popcorn.
Step 3: Get rid of as many unpopped kernels as possible. In a large bowl, place the popped popcorn along with the peanuts. Set aside.
Step 4: In a medium saucepan, melt 2 sticks of butter over medium heat. Once melted, add the brown sugar, corn syrup, and salt, stirring constantly until the mixture starts to boil a little. Let the mixture boil for 3 minutes while stirring.
Step 5: Take the pan off the heat, then add the vanilla extract and baking soda, stirring regularly until the bubbles that appeared dissolve completely. Over the popcorn and peanuts, pour the toffee mixture. Toss carefully using a rubber spatula until the popcorn mixture is coated.
Step 6: On the prepared baking sheet or Silpat, pour the popcorn mixture, spreading them out. Place in the preheated oven and bake for about 1 hour.
Step 7: Remove from the oven when done and let the butter toffee popcorn cool for about 2 minutes before breaking it apart. Serve right away or store in an airtight container.
Note:
If using a hot popcorn popper, pop 3/4 c. of uncooked popcorn kernels instead of doing it in the microwave.
Nutrition Facts:
Serves: 18, Serving Size: 1 cup
Calories Per Serving: 426 32% Total Fat 24.7g 9% Cholesterol 27mg 13% Sodium 301.1mg 18% Total Carbohydrate 48.8g 12% Dietary Fiber 3.3g Sugars 36g 11% Protein 5.7g 10% Vitamin A 90.1µg 0% Vitamin C 0mg
butter toffee popcorn
Ingredients
- 2 sticks butter
- 4 –3 ounce bags of microwave popcorn lightly salted
- 2 1/4 c. light brown sugar
- 1/2 tsp salt
- 3/4 c. dark corn syrup
- 2 tsp pure vanilla extract
- 2 –3 c. roasted salted peanuts
- 1 tsp baking soda
Instructions
- Prepare the oven. Preheat it to 250 degrees. Grease a large rimmed baking sheet using butter. Set aside.
- In the microwave, pop the popcorn.
- Get rid of as many unpopped kernels as possible. In a large bowl, place the popped popcorn along with the peanuts. Set aside.
- In a medium saucepan, melt 2 sticks of butter over medium heat. Once melted, add the brown sugar, corn syrup, and salt, stirring constantly until the mixture starts to boil a little. Let the mixture boil for 3 minutes while stirring.
- Take the pan off the heat, then add the vanilla extract and baking soda, stirring regularly until the bubbles that appeared dissolve completely. Over the popcorn and peanuts, pour the toffee mixture. Toss carefully using a rubber spatula until the popcorn mixture is coated.
- On the prepared baking sheet or Silpat, pour the popcorn mixture, spreading them out. Place in the preheated oven and bake for about 1 hour.
- Remove from the oven when done and let the butter toffee popcorn cool for about 2 minutes before breaking it apart. Serve right away or store in an airtight container.
