Chocolate Toffee Popcorn Recipes

Steps:

• In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
• Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
• Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
• Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
• Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
• When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.

Steps:

• Preheat the oven to 325 degrees F. Place six 6-ounce ramekins in a roasting pan and set aside.
• In a saucepan over medium-high heat, mix 2/3 cup granulated sugar with 1/3 cup water. Bring to a boil, then cook until a medium-amber caramel forms, 7 to 10 minutes. Pour the caramel evenly among the ramekins.
• Whisk together the eggs and egg yolks, remaining 1/2 cup granulated sugar and a pinch of salt in a bowl until pale and thickened.
• Heat the whole milk, sweetened condensed milk, vanilla seeds and pods and cinnamon stick in a saucepan until simmering. Temper the hot liquid into the egg mixture by adding one ladle of the hot liquid into the eggs at a time while whisking constantly. Strain the mixture back into the pot, then whisk in the melted chocolate. Pour evenly into the ramekins. Place the roasting pan in the oven and pour hot water into the pan, allowing it to come halfway up the ramekins. Bake until just set, 20 to 25 minutes.
• In the meantime, make the toffee popcorn. Pop the popcorn using an air popper and place it in a large mixing bowl. Mix in the peanuts.
• To a saucepan, add the butter, brown sugar, corn syrup and a remaining pinch of salt. Bring to a boil, then cook to a temperature of 240 degrees F, not exceeding 260 degrees F. Remove from the heat and whisk in the baking soda and vanilla. Pour over the popcorn and peanuts and mix to combine, coating all of the popcorn. Pour out onto a silicone liner or piece of parchment and spread into an even layer, getting as much separation as you can. Sprinkle with the flaked sea salt. Allow to cool.
• Top each flan with toffee popcorn.

Steps:

• Grease cookie sheets.
• Place popcorn and peanuts in a paper bag. Set aside.
• In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
• Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
• In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

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:

• 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:

• Line a 20 x 30cm baking tray with baking parchment. Melt the milk chocolate and white chocolate separately, then allow to cool slightly.
• Pour most of the chocolate onto the tray, roughly swirling together. Sprinkle over the toffee popcorn, then drizzle over the remaining milk and white chocolate, and chill until set. Break into big chunks before serving.