St Patricks Day Toffee Popcorn Wwhite Chocolate Recipes

Steps:

• In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
• Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
• Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
• Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
• Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
• When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.

Steps:

• In a large bowl, combine the first 6 ingredients. In a microwave or heavy saucepan over low heat, melt baking chips with oil; stir until smooth., Pour over popcorn mixture and toss to coat. Immediately spread onto 2 baking sheets; let stand until set, about 2 hours. Store in airtight containers.

Steps:

• 1. Mix together the sugar, butter, corn syrup, and salt.
• 2. Boil on medium heat until temperature on a candy thermometer reaches 300 degrees (hard crack).
• 3. Remove from heat. Add vanilla and green food coloring.
• 4. Pour the hot toffee over popped popcorn and mix well. After you have mixed it, break it up some and place it on a cookie sheet. Let it cool completely.
• 5. Melt white chocolate chips in the microwave (COOK ONLY FOR 1 MINUTE OR YOU WILL COOK IT TOO LONG). Stir it until the chips are all smooth. Place it in a sandwich bag and snip a TINY hole in one corner. Drizzle it over the popcorn. Let it set for the chocolate to harden. Store in airtight continer.
• 6. You can use milk chocolate also or a mixture of both is really good too.

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:

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage)., Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.