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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: TOFFEE COATED POPCORN

  3. Categories: Candies

  4. Yield: 12 Servings

  5. -BELLE BESTOR DFPF73A

  6. 10 c Popcorn

  7. 1 1/2 c Peanuts; roasted or mix nuts

  8. 1 1/3 c Sugar; sifted

  9. 1/3 c Brown sugar; light, packed

  10. 14 tb Butter; cut in pieces

  11. 1/3 c Water

  12. 1/8 ts Salt

  13. Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal pancake

  14. spatula and bowl of a wooden spoon. Combining the sugars, butter, water,

  15. and salt in 2 qt. microwave-safe glass measuring cutp. Cover with wax paper

  16. 2 to 4 minuts, until steqaming hot and butter has melted.

  17. Stir with an unoild wood spoon until the sugar crystals are almost

  18. 2 to 4 minutes, until

  19. mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe

  20. candy thermometer to the side of the casserole, making sure the bulb is

  21. 8 to 10 minutes,

  22. until 311F, very hard-crack stage.

  23. Immediately pour the hot toffee mix over the popcorn and nuts. Stir with

  24. oiled wood sppon until evenly coated. Scrap the toffee coated popcorn onto

  25. a marble slab or two large baking sheets. Using the spatula, flatten into a

  26. 10 to 15 minusutes, or until firm. Using your

  27. fingers, break the candied popcorn into bit-size pieces. Store in an

  28. airtight container at room temperature. --

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