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
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.
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.
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
TOFFEE POP BALLS
My friend Laura used to make these for dessert after dinner parties. I lost her recipe so have taken what I remembered of it and added different ingredients to make these a bit more adult. You don't have to use the liqueur if you don't want to, if you do you can also use Kahlua or Tia Maria if you prefer. This bit has been added as a result of Andria's review - if you use any other biscuits apart from toffee pops (eg Twix) make sure that there is a lot more biscuit than toffee - otherwise the mixture may not harden. I have used Twix in the UK but put them in the freezer for a couple of hours before making. Also, these are not hard truffles anyway - they are quite soft but hold their shape well so long as they are refrigerated until just prior to serving.
Provided by LilKiwiChicken
Categories Candy
Time 4h40m
Yield 30 balls
Number Of Ingredients 5
Steps:
- Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs and chunky bits of biscuit. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
- Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
- Add the ground biscuits and combine until well mixed.
- Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
- Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
- Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
- Keep in a container in the fridge until using.
Nutrition Facts : Calories 38.8, Fat 3.3, SaturatedFat 2.2, Cholesterol 9.2, Sodium 27.8, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 0.7
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