Toffee Popcorn Recipe at Lori King blog

Toffee Popcorn Recipe. Then boil without stirring for approximately 4 minutes. Heat the butter, sugar, corn syrup, and salt in a heavy bottom pot over medium heat, stirring occasionally until bubbly around the edges. Set the popcorn and peanuts to the side to the side. Cover with a lid leave over a low heat until all the popping has stopped, shaking the pan. Directions pop popcorn in an air popper according to manufacturer's instructions. Add the corn and swirl around to coat in the oil. Add corn kernels, stir and put on the lid. Prepare two cookie sheets with silicone mats, parchment paper, or by buttering them. Bring this mixture to a boil, stirring constantly. Remove from heat and stir in vanilla extract. When corn starts popping, shake pan to encourage all the kernels to pop without scorching. Then stir in the brown sugar, corn syrup and salt. Divide the popcorn and spread it across both pans in even layers. Place popped popcorn in a very large bowl. Melt the butter in a large saucepan over medium heat.

Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; Place popped popcorn in a very large bowl. Bring this mixture to a boil, stirring constantly. Then stir in the brown sugar, corn syrup and salt. Heat the butter, sugar, corn syrup, and salt in a heavy bottom pot over medium heat, stirring occasionally until bubbly around the edges. Directions pop popcorn in an air popper according to manufacturer's instructions. Add the corn and swirl around to coat in the oil. Melt the butter in a large saucepan over medium heat. Cook until toffee syrup temperature reaches 280 degrees f (138 degrees c) using a candy thermometer, about 10 minutes. Once bubbling, cook for 5 minutes, stirring occasionally.

Butter Toffee Popcorn America's Test Kitchen Recipe

Toffee Popcorn Recipe Heat the butter, sugar, corn syrup, and salt in a heavy bottom pot over medium heat, stirring occasionally until bubbly around the edges. Prepare two cookie sheets with silicone mats, parchment paper, or by buttering them. Place popped popcorn in a very large bowl. Pop 12 cups of popcorn using your preferred method. Set the popcorn and peanuts to the side to the side. Melt the butter in a large saucepan over medium heat. Add the corn and swirl around to coat in the oil. Directions pop popcorn in an air popper according to manufacturer's instructions. Cover with a lid leave over a low heat until all the popping has stopped, shaking the pan. Heat the butter, sugar, corn syrup, and salt in a heavy bottom pot over medium heat, stirring occasionally until bubbly around the edges. Then stir in the brown sugar, corn syrup and salt. Add corn kernels, stir and put on the lid. Bring this mixture to a boil, stirring constantly. When corn starts popping, shake pan to encourage all the kernels to pop without scorching. 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.