Monday, February 1, 2010

English Toffee Popcorn

This recipe is from Aunt Cherrill and we all know she is one of the best cooks around. She shared some with us while we were in Arizona in January and Dad had to make it. He used his new popcorn machine and then covered it with the yummy candy. Dad used nearly 3/4 C of unpopped corn and thought there was plenty of sweetness. It really is rich and so good but then what can you expect with all that butter. Yum!

2 1/2 quarts popped corn (about 1/2 C unpopped)
1 Cup peanuts
1 1/2 Cup butter
1 1/2 Cup sugar
3 TBS water
4 1/2 tsp. light corn syrup.

Combine popcorn and peanuts in a large metal pan. Melt butter over low heat and add sugar and blend well. continue to cook stirring constantly till it reaches a full boil. Add water and corn syrup. Mix well and continue to cook until it is the color of peanut butter or test in water for hard crack stage at 315 degrees. (It took about 8 minutes.) Pour over popcorn and mix thoroughly.

1 comment:

  1. We enjoyed this recipe when Aunt Cherrill gave it away as a prize at the family reunion. Thanks for posting.


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