An Edible Mosaic™

Everyday Fare With Extraordinary Flair

Salted Butter Toffee Popcorn with Dark Chocolate and Toasted Almonds

by Faith 37 Comments

Salted Butter Toffee Popcorn with Dark Chocolate and Toasted Almonds

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.

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

Salted Butter Toffee Popcorn with Dark Chocolate and Toasted Almonds 3

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. Toasted almonds add nutty crunch and a pretty drizzle of dark chocolate really takes it to the next level.

If you’re looking for the ultimate movie night snack, this is it!

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Print
Salted Butter Toffee Popcorn with Dark Chocolate and Toasted Almonds
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
 
Sweet butter toffee popcorn is enhanced with a touch of sea salt, crunchy toasted almonds, and a drizzle of dark chocolate.
Ingredients
  • 12 cups air-popped popcorn (from ½ cup popcorn kernels)
  • 1 cup whole almonds, toasted
  • ½ cup (1 stick) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • 1 tablespoon water
  • ¼ teaspoon fine salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 4 oz good-quality dark chocolate
  • ½ teaspoon coarse sea salt, lightly crushed between your fingertips
Instructions
  1. Toss together the popcorn and nuts in a large bowl and set aside. Line a large baking sheet with parchment paper or a silpat liner and set aside.
  2. Cook the butter, sugar, water, and fine 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.
  3. Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout, and then spread the popcorn on the prepared baking sheet. Sprinkle on the coarse sea salt.
  4. Let the popcorn cool and harden, and then break it into pieces (leaving it on the baking sheet for now).
  5. Melt the chocolate in a microwave or double boiler, and drizzle it on the cooled popcorn; let the chocolate harden before removing.
Update (April 30, 2015): I made this dish again and snapped a few pictures, so I decided to update the photos in this post.

Comments

  1. 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!

    Reply

    • Faith 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!

      Reply

  2. lynn 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.

    Reply

  4. grace 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!

    Reply

  5. FOODESSA 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

    Reply

  8. LeQuan 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!

    Reply

  20. Krista 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. :-)

    Reply

  34. Katerina 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!

    Reply

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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