Family Favorite Butter Toffee Popcorn Easy Food

BUTTER TOFFEE POPCORN

Steps:

• Preheat oven to 250 Degrees and butter a large rimmed baking sheet and set aside. Pop the popcorn in the microwave.
• Sift the bag of popcorn and remove as many unpopped kernels as possible and place the popped popcorn in a large bowl along with the peanuts. Set the popcorn and peanuts to the side to the side.
• Melt the 2 sticks of butter in a medium saucepan on medium heat, add the brown sugar, corn syrup, and salt and constantly stir as it begins to slightly boil. Allow boiling while constantly stirring for 3 minutes.
• Remove from heat and add the vanilla extract and baking soda. The baking soda will cause the caramel mixture to bubble up a little bit but keep stirring until it completely dissolves. Pour the toffee mixture over the popcorn and the peanuts using a rubber spatula, toss carefully until the popcorn mixture is covered.
• Place popcorn onto the prepared baking sheet or silpat silicon sheet and spread out evenly and bake for 1 hour.
• Once finished baking, allow to cool for 25 minutes, break apart, and store in an airtight container or serve!

BUTTER TOFFEE POPCORN

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.

AUNT ROSE'S FANTASTIC BUTTER TOFFEE

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.