Nut-Free Toffee Popcorn
Indulge in the perfect sweet snack with this Nut-Free Toffee Popcorn recipe! Featuring light, airy popped popcorn coated in a rich, buttery toffee made from simple pantry staples like brown sugar, unsalted butter, and vanilla extract, this treat combines irresistible crunch with caramelized sweetness. The recipe is completely nut-free, making it an excellent choice for those with allergies or looking for a kid-friendly option. With a quick prep time of just 15 minutes and a low-and-slow bake for optimal crispiness, this homemade toffee popcorn is ideal for movie nights, holiday gifting, or any time you're craving a decadent snack. Easy to make and perfect for sharing, this addictive treat stays crunchy and flavorful for up to a week in an airtight container!
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Recipe Information
Ingredients
- 10 cups Popped popcorn (unpopped kernels removed)
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.25 cup Light corn syrup
- 0.5 teaspoons Salt
- 0.5 teaspoons Baking soda
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn into a large mixing bowl, ensuring it’s free of unpopped kernels. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the light brown sugar, light corn syrup, and salt until combined.
Bring the mixture to a boil, stirring continuously. Let it boil without stirring for 4-5 minutes. The mixture should thicken and darken slightly in color.
Remove the saucepan from heat. Quickly stir in the baking soda and vanilla extract. The mixture will foam up slightly; stir until smooth.
Immediately pour the toffee mixture over the popcorn. Use a large spatula to gently toss and coat the popcorn evenly.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake the toffee popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent clumping.
Remove the baking sheet from the oven and allow the popcorn to cool completely on the pan. As it cools, the toffee will harden and become crunchy.
Once the popcorn is completely cool, break it into pieces and store in an airtight container for up to one week.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 246.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 803 mg | 17% | |
*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.
