Butter Toffee Popcorn with Peanuts
Indulge in the irresistible combination of sweet, salty, and crunchy with this Butter Toffee Popcorn with Peanuts recipe—a crowd-pleasing treat perfect for movie nights or gifting during the holidays. Airy popped popcorn and hearty roasted peanuts are coated in a rich, buttery toffee glaze made with light brown sugar, corn syrup, and a touch of vanilla for a caramel-like flavor. The secret to its delightful crunch lies in a slow bake, ensuring every kernel is perfectly crisp and coated in golden toffee goodness. Easy to make and utterly addictive, this snack is a delightful balance of textures and flavors that will have everyone coming back for more. Whether you're hosting friends or craving a snackable dessert, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 1 cup Roasted peanuts (unsalted)
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.25 cup Light corn syrup
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat and set it aside.
Place the popped popcorn and roasted peanuts in a large mixing bowl, ensuring enough room for tossing.
In a medium saucepan over medium heat, combine the butter, light brown sugar, corn syrup, and salt. Stir well until the butter is melted and the ingredients are fully combined.
Bring the mixture to a gentle boil, stirring frequently. Once boiling, stop stirring and let it cook for 4-5 minutes. The toffee will darken slightly in color.
Remove the saucepan from heat and immediately stir in the vanilla extract and baking soda. Be careful as the mixture will bubble up slightly.
Quickly pour the toffee mixture over the popcorn and peanuts in the mixing bowl. Use a heat-safe spatula to toss everything together until the popcorn and peanuts are evenly coated.
Spread the coated popcorn and peanuts onto the prepared baking sheet, creating an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and to prevent sticking.
Once baked, remove the tray from the oven and let the popcorn cool completely on the baking sheet. The toffee will harden as it cools.
Break the cooled popcorn into clusters, if necessary, and transfer it to an airtight container for storage. Enjoy your Butter Toffee Popcorn with Peanuts as a sweet and crunchy snack!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 31.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
