Food recipes
White Chocolate Cherry Toffee Popcorn
White Chocolate Cherry Toffee Popcorn Ingredients: oil, olive, salad or cooking snacks, popcorn, air-popped (unsalted) cherries, sweet, raw pretzels, soft, unsalted spartan, real semi-sweet chocolate baking chips, but...
White Chocolate Cherry Toffee Popcorn
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
cherries, sweet, raw
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
syrups, corn, light
vanilla extract
salt, table
Directions:
Place oil in a large pan with tight fitting lid (I use a Whirley Pop popcorn popper) over medium-high heat.
Add popcorn kernels, stir to coat all the kernels with oil, cover, and shake pan in a back and forth motion until all kernels are popped (about 23 minutes).
Pour popcorn in a large bowl and set aside.
For the toffee sauce: Melt butter over low heat in a small saucepan.
Add brown sugar, corn syrup, vanilla extract, and salt.
Stir well and cook until all sugar has melted and mixture has thickened slightly.
Pour toffee sauce over popcorn and mix well until all pieces are coated.
Spread out toffee coated popcorn on baking sheet and sprinkle with the minced candied cherries and pretzel pieces.
Drizzle with the melted white chocolate and allow popcorn to dry.
Serve immediately or store in tightly covered container and eat within a day or two.
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
cherries, sweet, raw
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
syrups, corn, light
vanilla extract
salt, table
Directions:
Place oil in a large pan with tight fitting lid (I use a Whirley Pop popcorn popper) over medium-high heat.
Add popcorn kernels, stir to coat all the kernels with oil, cover, and shake pan in a back and forth motion until all kernels are popped (about 23 minutes).
Pour popcorn in a large bowl and set aside.
For the toffee sauce: Melt butter over low heat in a small saucepan.
Add brown sugar, corn syrup, vanilla extract, and salt.
Stir well and cook until all sugar has melted and mixture has thickened slightly.
Pour toffee sauce over popcorn and mix well until all pieces are coated.
Spread out toffee coated popcorn on baking sheet and sprinkle with the minced candied cherries and pretzel pieces.
Drizzle with the melted white chocolate and allow popcorn to dry.
Serve immediately or store in tightly covered container and eat within a day or two.