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.
  • 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
  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.
Recipe by An Edible Mosaicâ„¢ at