Toffee Popcorn Recipe
Today I am going to share with you one of my go-to fall family recipes that my mom passed down to me. Traditionally, I make up a batch of this when the temperatures begin to drop as a way to usher in the changing season. Often times I will make up several batches and gift them to friends, and it is always a hit! Give this toffee popcorn recipe a try. I’m sure you’ll love this one so much you’ll add it to your recipe box.
What is the difference between toffee and caramel popcorn?
While this toffee popcorn recipe card is saved in my recipe box as “Caramel Corn”, I have to say I don’t think title is accurate. Personally speaking, I think of caramel as softer and chewier. Spoon University goes further and explains that caramel uses milk, which this recipe does not. Temperature also has something to do with it. This recipe is baked in the oven at a low temperature and it changes the texture of the candy to a crispier, crunchier toffee coating.
What I love about it is that it doesn’t stick to the inside of your teeth. The texture is light and keeps you coming back for more.
What kind of popcorn should I use for this toffee popcorn recipe?
While I’m sure you could use microwave popcorn for this, my suggestion is to use whole kernels you’ve popped yourself. My favorite kernels to use are white popcorn, but you can use yellow popcorn as well without it making a real difference. The white just seems fluffier to me and it’s the one we use at home most often. In the past I’ve popped the kernels in oil and it works just fine. More recently I’ve purchased an air popper which I love.
While it makes it more difficult to make salt stick for regular snacking, it does pop the kernels to a really full size and I find I have fewer half-popped kernels at the end. Plus, I like that if I have un-popped kernels in the bottom of my bowl, I can just throw them back in the popper and nothing is wasted.
What can I add to this recipe?
This basic recipe is wonderful on its own but is also really delicious with add-ins. Throw in some toasted nuts of your choosing; peanuts, almonds, cashews, etc. Drizzle the finished, cooled popcorn with some dark chocolate. Toss in some M&Ms. Get creative! I think it would be yummy to add something salty to it like mini pretzels as well. The possibilities are endless.
Preparing your pan
I find the best way to prepare my pan is to line my cookie sheets with silicone mats, but don’t worry if you don’t have any yourself. To prevent sticking you can lightly butter your pan or use parchment paper with the same result. That being said, don’t leave your tray unprepared in some way, at least, or there’s a high likelihood that the popcorn will stick.
Can I adjust the quantities in this recipe?
The way that this recipe is presented gives you a final result that is not cloyingly sweet and allows you to snack freely without feeling like you’ve over-indulged.
In the photo here, I made a different batch, this one using far less popcorn than the recipe called for to have a more coated end product. That particular batch was equally as delicious, but far more rich. You may absolutely double or half either the popcorn or candy to suit your tastes. Play around with the quantities and see what your family likes.
How do I store toffee popcorn?
It is best to store this popcorn in an airtight container. Any amount of humidity will negatively affect the texture of the candy coating. Here in Houston, because it’s really humid, when I serve this at a party, I only put out a small bowl at a time and refill as necessary. Your mileage may vary depending on your climate.
Toffee Popcorn
Equipment
- Heavy bottom pot
- 2 Cookie sheets
- Spatula or spoon
- Silicone mats or parchment paper (optional)
Ingredients
- 1 gallon popped popcorn
- ½ cup butter
- 1 cup brown sugar
- ¼ cup light corn syrup
- ½ tsp . salt
- ½ tsp. baking soda
Instructions
- Prepare 1 gallon (4 qts) of popped popcorn.
- Preheat oven to 200°
- Prepare two cookie sheets with silicone mats, parchment paper, or by buttering them.
- Divide the popcorn and spread it across both pans in even layers.
- Heat the butter, sugar, corn syrup, and salt in a heavy bottom pot over medium heat, stirring occasionally until bubbly around the edges.
- Once bubbling, cook for 5 minutes, stirring occasionally.
- Remove from heat and add baking soda. Stir vigorously to incorporate. It will get frothy when it is ready.
- Divide the candy evenly over the two prepared trays of popcorn, tossing to coat as much as possible without breaking the pieces too much. It's ok if it's sticking together here.
- Bake the trays in the oven for an hour total, stirring and breaking apart the big chunks every 15 minutes. If it's still tacky at the end of one hour, bake another 15 minutes.
- Cool and serve. Store in an airtight container.
Final Thoughts
If you try this recipe, I’d love to hear what you think! Did you add anything to it? Did you use more or less popcorn? Tell us all about it.
P.S. I think this would be such a fun thing to add to a Boo Basket for your neighbors.
2 thoughts on “Toffee Popcorn Recipe – A Simple and Crunchy Caramel Corn”
This was so easy and the flavor was perfect!
I’m so happy to hear you enjoyed it! Thanks for letting us know.