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.
Provided by Taste of Home
Categories Snacks
Time 15m
Yield about 2 quarts.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 666 calories, Fat 45g fat (16g saturated fat), Cholesterol 61mg cholesterol, Sodium 476mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 5g fiber), Protein 7g protein.
TOFFEE-ALMOND POPCORN BALLS
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 168 g, Fat 6 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g
HOMEMADE FIDDLE FADDLE (TOFFEE POPCORN)
I love this waay more than the traditional caramel popcorn. It's easy enough to make for after school snacks and great for parties. I make it to keep around because it's soo good.
Provided by Bobbie Hewitt
Categories Other Sauces
Number Of Ingredients 9
Steps:
- 1. Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to the hard ball stage at 265-275 degrees. If you don't have a thermometer, it's okay. Drip the candy into a small glass of cold water. If the candy forms a very hard yet slightly pliable ball, there you go. Watch this mixture CLOSELY, so that it doesn't boil over.
- 2. While the candy cooks, pop both bags of popcorn and spread it (plus almonds if you choose) onto one large or two small cookie sheets. Put the popcorn in your oven set on it's lowest temp. (this keeps the popcorn hot so the candy will coat better).
- 3. When your candy has reached the hard ball stage, add the vanilla.
- 4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy. Put the popcorn back into the oven for five more minutes, then stir once again. This will help coat each kernel. Repeat this step once more if necessary to get it all coated.
- 5. Pour popcorn onto a large sheet of wax paper to cool. Spread it out but be careful, it's HOT. When it's cooled, break it up and immediately put it into a tightly sealed container as it stales easily. Enjoy!!
BUTTER TOFFEE POPCORN
This popcorn is a crowd pleaser! It has the sweet and salty taste that everybody loves and is much easier than caramel corn. No one can turn down this great snack!
Provided by Kaitlyn
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 50 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 7.3 g, Sodium 95.1 mg, Sugar 30.7 g
ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND TOFFEE POPCORN
Make and share this Almond Toffee Popcorn recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2900.2, Fat 165.3, SaturatedFat 63.9, Cholesterol 244, Sodium 762.2, Carbohydrate 357.8, Fiber 16.3, Sugar 252.6, Protein 31.4
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- Heat oven to 275°F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan.
- Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
- Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely. Store in tightly covered container in cool, dry place. NOTE: For best results, do NOT double this recipe.
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