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Butterscotch Toffee Popcorn

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick)

    2. 1/4 cup 59ml Heavy cream

    3. 1 1/2 cups 240g / 8 1/2oz Light brown sugar - (firmly backed)

    4. 1 teaspoon 5ml Vanilla extract

    5. 1 Butterscotch morsels - (12 oz)

    6. 3 Popped corn

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a large saucepan, combine butter, cream, sugar, vanilla, and butterscotch morsels. Bring to a boil, stirring constantly, over medium heat. Reduce heat to low and cook, stirring constantly, until butterscotch mixture reaches 280 degrees on a candy thermometer. Pour mixture over popcorn; toss gently to coat evenly. Store in an airtight container for up to 3 days. This recipe yields about 3 quarts.

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