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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butter Toffee Popcorn Recipe

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This recipe for Butter Toffee Popcorn is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
* 6 quarts popped popcorn
* 2 cups nuts (peanuts or almonds)
* 1 cup butter or margarine
* 1 (16-ounce) package light brown sugar
* 1/4 cup light corn syrup
* 1 teaspoon vanilla extract

* 1 lb. chocolate (milk or dark), melted

Directions:
Directions:
Place popcorn and nuts in a large mixing bowl; set aside.

Melt butter in a large heavy saucepan. Stir in brown sugar and next 3 ingredients; bring to a boil over medium heat, stirring constantly.

Boil 5-8 minutes, stirring until a golden color. Remove from heat, and stir in vanilla.
Work quickly from here.
Pour mixture over popcorn mixture; stir until evenly coated. Pour into 2 large lightly greased roasting pans or countertop, spreading into a thin layer.
When cooled, break into chunks. Put on cookie sheets. Drizzle with melted chocolate. Put in freezer til chocolate is hard and glossy.
Store in zip-lock bag or air-tight container.

Number Of Servings:
Number Of Servings:
5 quarts
Personal Notes:
Personal Notes:
A favorite at our house!!

 

 

 

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