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Nutty Toffee Popcorn

 Nutty Toffee Popcorn
"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.
8 ServingsPrep: 15 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 666 calories, 45 g fat (16 g saturated fat), 61 mg cholesterol, 476 mg sodium,

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Nutty Toffee Popcorn (continued)

Nutritional Facts: 65 g carbohydrate, 5 g fiber, 7 g protein.