Recipe: Butterscotch Toffee Popcorn
Appetizers and SnacksBUTTERSCOTCH TOFFEE POPCORN
1/2 cup (1 stick) unsalted butter
1/4 cup heavy (whipping) cream
1 1/2 cups light brown sugar, firmly backed
1 teaspoon vanilla extract
1 (12 oz) package butterscotch morsels
3 quarts popped corn
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.
Makes 3 quarts
Source: Popcorn by Frances Towner Giedt
1/2 cup (1 stick) unsalted butter
1/4 cup heavy (whipping) cream
1 1/2 cups light brown sugar, firmly backed
1 teaspoon vanilla extract
1 (12 oz) package butterscotch morsels
3 quarts popped corn
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.
Makes 3 quarts
Source: Popcorn by Frances Towner Giedt
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