Butter Toffee Popcorn {With Dark Chocolate & Salted Nuts}

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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.

And I won’t even talk about my morning oat obsession.  (Yup, each word links to a different breakfast-y dish with oats.)

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.

Butter Toffee Popcorn {With Dark Chocolate & Salted Nuts}

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

Pinch salt

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.

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Comments

  1. says

    This is totally decadent. I wish I had a bowl full of these beauties everytime I watch a movie. I am back in blogosphere and I see big changes here. Your blog looks very elegant and beautiful Faith. Congratulations!

  2. says

    Oh Faith, this looks amazing! You make such pretty and delicious food. :-) I’m so glad I’m settled down for a while so I can linger over your gorgeous photos and be inspired. :-)

  3. says

    I love the combination of salty and sweet desserts. This sounds scrumptious! I could sit in front of the TV and finish these probably before my movie even started. Yummers!

  4. says

    Sweet and salty is the way to go.
    Mom and I go crazy obssessive on snacks like these.

    I can really appreciate the fact that you omitted using corn syrup…as so many unfortunately do.

    Thanks for sharing this treat Faith.

    Ciao for now,
    Claudia

  5. says

    cashews would be my nut of choice for this, although let’s be honest–any nut would complement toffee and chocolate. stellar batch of the popped stuff, faith!

  6. says

    Well I was about to comment on your yummy looking stuffed light potatoes, then realized it’s been a while since I’ve had time to peruse my favorite blogs and ended up here, at this luscious post. Oh my goodness! I have NEVER seen such delicious looking popcorn, Faith. I have GOT to try this. Very soon :) Thank you for posting this.

  7. Suzy says

    Hi Faith,

    I tried making this today twice, but the toffee would crumble every time I’d add the vanilla. What am I doing wrong?

    Suzy
    p.s. keep up the great work!

    • says

      Suzy, It’s hard to know for sure without being there with you, but I think it sounds like your sugar may have crystallized. Did you make sure to use a medium-sized, thick bottomed saucepan? Did you keep it at medium heat? Did you only stir occasionally? If you want to take extra measures against crystallization, you can use a different wooden spoon to stir the mixture once the sugar melts. Some people only stir until the sugar melts, and then after that, brush down the sides of the saucepan with a wet pastry brush, and only swirl the pot while the toffee cooks (then use a clean wooden spoon to stir in the vanilla and baking soda). I hope this helps!

      P.S. You are so sweet — thank you!

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