Food recipes
Butter Toffee Popcorn With Dark Chocolate & Salted Nuts
Butter Toffee Popcorn With Dark Chocolate & Salted Nuts Ingredients: snacks, popcorn, air-popped (unsalted) nuts, walnuts, english butter, without salt sugars, brown water, bottled, generic salt, table vanilla extract...
Butter Toffee Popcorn With Dark Chocolate & Salted Nuts
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, walnuts, english
butter, without salt
sugars, brown
water, bottled, generic
salt, table
vanilla extract
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
Directions:
Toss together the popped popcorn* and nuts in a large bowl; set aside.
Line a large baking sheet with parchment paper or a silpat liner; set aside.
Cook the butter, sugar, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally.
Remove from heat, stir in the vanilla and baking soda and pour over the popcorn/nut mixture.
Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.
Spread the popcorn on the prepared baking sheet.
Let it cool and harden slightly, then break into pieces (leaving it on the baking sheet for now).
Melt the chocolate in a microwave (melt for 30 second increments, stirring in between) or in a double boiler.
Drizzle the chocolate over the cooled popcorn; let the chocolate harden before removing.
*From 1/2 cup popcorn kernels.
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, walnuts, english
butter, without salt
sugars, brown
water, bottled, generic
salt, table
vanilla extract
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
Directions:
Toss together the popped popcorn* and nuts in a large bowl; set aside.
Line a large baking sheet with parchment paper or a silpat liner; set aside.
Cook the butter, sugar, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally.
Remove from heat, stir in the vanilla and baking soda and pour over the popcorn/nut mixture.
Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.
Spread the popcorn on the prepared baking sheet.
Let it cool and harden slightly, then break into pieces (leaving it on the baking sheet for now).
Melt the chocolate in a microwave (melt for 30 second increments, stirring in between) or in a double boiler.
Drizzle the chocolate over the cooled popcorn; let the chocolate harden before removing.
*From 1/2 cup popcorn kernels.