Sometimes I get a recipe stuck in my head. For example, those Tuna Cakes I posted last time? Yeah…I’ve been eating them for lunch for two weeks straight. (Part of the reason is because they’re delicious, but if I’m being honest, it’s mostly because I’ve been super busy and they’re a quick and easy meal if I make a double batch and individually freeze them.) The week before, I had this salad for lunch six days straight.
If you were reading my blog about a year and a half ago (first of all, thanks for still reading!), you might remember when I made Salted Pretzel Toffee. Since then I guess I’ve had butter toffee on my mind because I’ve made a couple of different spin-offs, my favorite being this salty/sweet popcorn.
Yields about 12 to 15 servings
12 cups air-popped popcorn (1/2 cup popcorn kernels)
1 cup roasted salted mixed nuts, or any kind of nuts you like
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar, lightly packed
1 tablespoon water
1 teaspoon pure vanilla extract
1 teaspoon baking soda
4 oz good-quality dark chocolate, or any kind of chocolate you like (chocolate chips will work in a pinch)
Toss together the popcorn and nuts in a large bowl; set aside. Line a large baking sheet with parchment paper or a silpat liner; set aside.
Cook the butter, sugar, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally. Stir in the vanilla and baking soda and pour over the popcorn/nut mixture.
Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread the popcorn on the prepared baking sheet. Let it cool and harden slightly, then break into pieces (leaving it on the baking sheet for now).
Melt the chocolate in a microwave or double boiler. Drizzle the chocolate on the cooled popcorn; let the chocolate harden before removing.