Crispy Toffee Caramel Popcorn

fenway
fenway @Fenway

This is,a very simple recipe to make but requires an hour of your time to stir every 15 minutes. It is so worth it for unbeatable toffee caramel glazed popcorn!

Crispy Toffee Caramel Popcorn

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fenway
fenway @Fenway

This is,a very simple recipe to make but requires an hour of your time to stir every 15 minutes. It is so worth it for unbeatable toffee caramel glazed popcorn!
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Ingredients

1 hour
4 servings
  1. 8 cuppopped plain unseasned popcorn
  2. 1 cupgranulated white sugar
  3. 1/2 cupbutter
  4. 1/2 cupdark corn syrup
  5. 1/4 tspsalt
  6. 1/8 tspcayenne pepper if you like it with a bit more heat add 1/4 teaspoon
  7. 1/4 tspground black pepper
  8. 1/2 tspvanilla extract

Cooking Instructions

1 hour
  1. 1

    Preheat oven to 250

  2. 2

    Line a baking sheet with foil, spray with cooking spray. Or use a large disposable foil baking pan, spray that with non stick spay if using

  3. 3

    Combine all ingredients FXCEPT popcorn in heavy saucepan, bring to a boil the reduce heat to a simmer and simmer for 5 minutes stirring constantly

    A picture of step 3 of Crispy Toffee Caramel Popcorn.
  4. 4

    Have popcorn ready on the prepared baking sheet pour hot caramel over popcorn and combine well. A rimmed cookie sheet works best so the popcorn stays on while mixing,

    A picture of step 4 of Crispy Toffee Caramel Popcorn.
  5. 5

    Bake in the preheated 250 oven for 1 hour mixing well every 15 minutes

  6. 6

    You know its done when all the caramel has coated the popcorn and is well glazed

    A picture of step 6 of Crispy Toffee Caramel Popcorn.
  7. 7

    For a variation you can add cashews, peanuts, pecans or any unsalted nut about 1/4 cup added with the popcorn

  8. 8

    When removing finished popcorn from oven, transfer to a large piece of foil to cool. Store at room temperature in a Ziploc bag
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fenway
fenway @Fenway
on
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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