Nutty Toffee Popcorn Recipe

5 1 1
Nutty Toffee Popcorn Recipe
Nutty Toffee Popcorn Recipe photo by Taste of Home
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Nutty Toffee Popcorn Recipe

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5 1 1
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + cooling

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 15x10x1-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.
Originally published as Nutty Toffee Popcorn in Taste of Home December/January 2001, p66

Nutritional Facts

1 cup: 666 calories, 45g fat (16g saturated fat), 61mg cholesterol, 476mg sodium, 65g carbohydrate (48g sugars, 5g fiber), 7g protein.

  • 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 15x10x1-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.
Originally published as Nutty Toffee Popcorn in Taste of Home December/January 2001, p66

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egansusantx User ID: 1039190 204023
Reviewed Dec. 13, 2007

"really delicious...i am always asked for the recipe by numerous people."

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