Maple Toffee Popcorn with Salted Peanuts
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|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanHow 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.
Yield:
8 to 10 servingsIngredients
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)
Instructions
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.
3 sticks of butter is too much. Need only 2. Made your recipe and it was too “wet” with all the melted butter. Two sticks would be more than enough.
Love all of these things!
Is this calling for real maple syrup or what?
The recipe states maple syrup. That means ……. maple syrup!
It would be more helpful to know how much popped corn is needed instead of the unpopped measurement. Please!
Too much butter……….two sticks is better
Um, THREE sticks of butter and all that sugar??? No, thank you. Just say no.
Laughing at the responses and say: portion control is the key. If you want to eat the whole batch, well yes too much of everything! We just have to control ourselves, share and enjoy. Make for a crowd, etc.
1/4 cup of popcorn isn’t going to work for any crowd.
It’s a quarter cup of kernels (unpopped)
yummmmmyyyyy!!!!!!!!!
I am sure this recipe is delicious. Like any recipe, it is trial and error and to everyone’s taste buds. So with that being said, whoever posted this recipe, thank you for sharing!! Looking forward to trying it out.