Nutty Toffee Popcorn Recipe
- 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
- 1. 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).
- 2. 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.
1 cup: 666 calories, 45g fat (16g saturated fat), 61mg cholesterol, 476mg sodium, 65g carbohydrate (48g sugars, 5g fiber), 7g protein.
Reviews for Nutty Toffee Popcorn
"really delicious...i am always asked for the recipe by numerous people."