How much better would Halloween be if a few of your neighbors gave out bags of buttery Maple Toffee Popcorn with Salted Peanuts? Here’s the recipe!
By Yankee Magazine
Oct 20 2021
Maple Toffee Popcorn with Salted PeanutsPhoto Credit : Mark Fleming
How much better would Halloween be if at least a few of your neighbors gave out bags of this buttery Maple Toffee Popcorn with Salted Peanuts every year? The only trick to making toffee is employing a candy thermometer and keeping a close eye on the temperature as you cook. Once you do that, you’ll find it’s even simpler than making caramel.
1/4 cup popcorn kernels
1 cup salted peanuts
1 1/2 cups (3 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup maple syrup
1 teaspoon table salt
1/4 teaspoon baking soda (sift out any lumps)
Pop the popcorn according to the package instructions. Let cool.
Line a rimmed sheet pan with parchment and lightly spray with nonstick cooking spray.
Sprinkle the popped popcorn and peanuts in an even layer onto the parchment.
Set aside. Set a 5-to-7-quart heavy-bottom pot over medium-high heat and melt the butter. Add the light brown sugar, maple syrup, and salt. Stir constantly until the sugar has melted completely. Clip on a candy thermometer and continue stirring over medium heat until the temperature reads between 295° and 301°. Remove from heat, immediately dust the baking soda evenly over the toffee, and quickly stir until completely incorporated.
Pour the toffee evenly over the layer of popcorn and peanuts, and allow everything to cool until firm, about 30 minutes. Break the toffee into small pieces and store in zip-top bags. If well sealed, the toffee will keep at room temperature for up to three weeks.