Nutty Toffee Popcorn Recipe

Nutty Toffee Popcorn Recipe photo by Taste of Home

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"I use holiday tins to deliver this sweetly coated popcorn-nut crunch to family and friends on my Christmas list," notes Glenna Hale of Sceptre, Saskatchewan.

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Nutty Toffee Popcorn Recipe

Prep: 15 min. + cooling

Yield: 8 Servings

15 15

Ingredients

10 cups popped popcorn
1 cup pecan halves, toasted
1 cup whole unblanched almonds, toasted
1-1/3 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon rum extract

Directions

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 15-in. x 10-in. x 1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces. Yield: about 2 quarts.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 cup) equals 666 calories, 45 g fat (16 g saturated fat), 61 mg cholesterol, 476 mg sodium, 65 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Nutty Toffee Popcorn in Taste of Home December/January 2001, p66