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Toffee Popcorn

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Toffee Popcorn

Cook time 1 hour, 15 minutes
Meal type Snack


  • 10-12 quarts Popped corn ((5 bags natural microwave bags))
  • 1lb Butter ((salted or unsalted))
  • 2 cups Sugar
  • 4 tablespoons Water
  • 1 teaspoon Baking soda


Preheat oven to 210 degrees
Dump bags of popped corn into a separate bowl. Fluff to remove any unpopped kernels and place in a freshly cleaned and dried kitchen sink (or large bowl).
Spray non-stick cooking spray on two jellyroll or lasagna pans and two large stirring spoons.
Melt butter in a 3-quart saucepan. Be careful not to burn. Add 2 cups sugar and 4 Tablespoons water. Boil on medium high heat. Stir frequently for the first five minutes, then constantly until the mixture turns from a bright yellow color to a toffee color. (LIght brown)
Remove from heat and add 1 teaspoon baking soda. Stir vigorously for about 20 seconds then pour the "molten lava" over the popcorn. Quickly stir the popcorn until it's evenly coated with the gooey mixture.
Put popcorn on the two pans you prepared earlier. Bake at 210 degrees for one hour until crispy. Stir every 15 minutes. Do not turn heat above 210 degrees or the coating will burn and fall off the popcorn.

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