Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar

  2. 1/2 cup light corn syrup

  3. 1/4 cup unsalted butter

  4. 1/4 cup whipping cream

  5. 1 teaspoon vanilla extract

  6. 2 quarts popped corn

  7. 4 chocolate-toffee candy bars -- coarsely chopped -- (1.4-ounce)

Instructions Jump to Ingredients ↑

  1. Preparation : In a medium suacepan, combine sugar, corn syrup, butter, and whipping cream. Place over medium-high heat; stir until sugar dissolves. Continue to boil gently, without stirring, until mixture reaches 280 degrees F on a candy thermometer. Stir in vanilla extract. Place popcorn and chopped candy bars in a large bowl. Slowly pour over syrup, stirring gently until evenly coated. Transfer mixture to a large sheet of aluminum foil. Cool until syrup is no loner sticky. Break into small clusters. Store in an airtight container for up to 3 days. Makes about 2 1/2 quarts


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