Butter Toffee Popcorn With Peanuts Recipes

Steps:

• Combine the vegetable oil and 1 popcorn kernel in a heavy pot over high heat; cover. When it pops, add the rest of the kernels. Partially cover and cook, shaking the pot, until you no longer hear the popping sounds. Remove from the heat and spread the popcorn on a baking sheet.
• In the same pot, melt the butter over medium heat. Add the toffee chips and peanuts and stir until the toffee melts and evenly coats the peanuts, about 2 minutes, adding more butter if needed. Pour the mixture over the popcorn. Use a rubber spatula to toss the popcorn and toffee sauce to evenly coat.
• Put the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Dip a whisk in the melted chocolate and use it to drizzle over the popcorn. Let harden before serving.

Steps:

• 1. Preheat oven to 250 degrees. Butter a large, rectangular roasting pan. Place popped popcorn and nuts in pan. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a gentle boil, stirring constantly. Boil for 8 minutes, stirring only once over lowest heat possible to maintain a low, gentle boil. Remove from heat.
• 2. Stir in vanilla and baking soda. Gradually pour over popped popcorn and nuts, coating well.Turn onto a large, greased baking pan with sides.
• 3. Bake for 30 minutes total, stirring well after 15 minutes. Remove from oven and allow to cool completely on lightly buttered or non-stick foil. Store in tightly sealed ziplock bags.

Steps:

• In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.

Steps:

• Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
• You don't need to preheat the oven.
• Melt the butter in a medium saucepan over medium/low heat.
• Add sugar and corn syrup and simmer, stirring occasionally.
• Pop a candy thermometer into the mixture and watch it closely.
• When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
• Stir well so that the candy coats the popcorn.
• Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
• Repeat if necessary to thoroughly coat all of the popcorn.
• Pour coated popcorn and peanuts onto wax paper.
• When cool, break up the chunks into bite-size pieces and store it all in a covered container.

Steps:

• Pop popcorn in an air popper according to manufacturer's instructions.
• Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
• Mix toffee syrup with popcorn in a large bowl until evenly combined.

Steps:

• Place popcorn in a large bowl and set aside. In a heavy saucepan, combine sugar and honey; bring to a boil over medium heat; stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat. Add peanut butter; stir until blended. , Pour over popcorn mixture; toss gently to coat. Cool completely on waxed paper. Store in airtight containers or plastic bags.