Almond Toffee Popcorn Recipes

Steps:

• In a large pot, melt butter over medium. Add marshmallows and cook, stirring, until melted, 5 to 6 minutes. Remove from heat and add popcorn, toffee, almonds, chocolate chips, and salt; gently fold to combine.
• Working quickly, lightly coat hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes.

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:

• Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
• Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
• Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.

Steps:

• Pop popcorn in an air popper according to manufacturer's instructions.
• Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
• Mix toffee syrup with popcorn in a large bowl until evenly combined.

Steps:

• In heavy saucepan, combine sugar, butter, corn syrup, water and almonds.
• Cook over a moderate heat to 280~ on a candy thermometer.
• Add the vanilla.
• Stir well and pour over the popped corn.

Steps:

• Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.

Steps:

• Butter a large bowl.
• In a quart saucepan, combine sugars, syrup, water and salt.
• Cook to 235 degrees on a candy thermometer.
• Add almonds; cook to 250 degrees stirring occasionally.
• Continue cooking to 295 degrees, stirring occasionally.
• Add butter; stir until melted and completely blended into the syrup mixture.
• Remove from heat.
• Add half the popcorn.
• Stir syrup up from the bottom of the pan, coating corn well.
• Pour remaining popcorn into the buttered bowl.
• Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
• Spread mixture onto a cold buttered surface; break apart with a fork.

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• Place popped popcorn in a large roasting pan that has been sprayed with a non-stick spray and set aside.
• In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly.
• When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over popcorn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a non-stick service and let cool.

Steps:

• Put the popping corn in a lidded bowl and microwave on High for 21⁄2-3 mins.
• Tip into a big bowl and repeat four more times. Can be made and kept in an airtight container up to a day ahead. Meanwhile, melt the butter in a pan, then tip in the sugar. Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat. Cool, then serve in plastic cups.

Steps:

• Preheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
• Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
• Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
• Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour.
• To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.