Toffee Popcorn
Get ready to satisfy your sweet tooth with this irresistibly crunchy *Toffee Popcorn* recipe—a perfect balance of light, airy popcorn and a rich, buttery toffee glaze. With just 10 minutes of prep and a handful of pantry staples like brown sugar, light corn syrup, and vanilla, this homemade treat is ideal for movie nights, party snacks, or edible gifts. The popcorn is baked to golden perfection to ensure every kernel is evenly coated with the caramelized toffee goodness, delivering a delightful crunch in every bite. Plus, the secret addition of baking soda creates a light, airy texture in the toffee, making it melt-in-your-mouth delicious. This recipe is fun to make, feeds a crowd, and stays fresh for up to a week when stored properly. Whether you’re sharing with friends or keeping it all to yourself, this classic *toffee popcorn* is guaranteed to be a hit!
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Recipe Information
Ingredients
- 1 cup Unpopped popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Unsalted butter
- 2 cups Brown sugar
- 0.5 cup Light corn syrup
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels and cover with a lid.
Once the kernels start popping, gently shake the pot occasionally to prevent burning. Continue until popping slows down, then remove from heat. Transfer the popcorn into a large mixing bowl, making sure to leave any unpopped kernels behind.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil while stirring continuously.
Once boiling, allow the mixture to cook without stirring for 4-5 minutes until it reaches a deep golden color.
Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up, so be cautious.
Immediately pour the toffee mixture over the popcorn and gently stir with a spatula, making sure all the popcorn is well coated.
Spread the coated popcorn evenly onto the prepared baking sheet.
Bake the popcorn in the preheated oven for 15 minutes. Stir the popcorn halfway through the baking time to ensure even coating.
Once done, remove the popcorn from the oven and let it cool completely on the baking sheet. The toffee will harden as it cools.
Once cooled, break the toffee popcorn into chunks and serve or store in an airtight container for up to a week.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 56.9 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 177 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.
