Butter Toffee Pecan Popcorn
By
Nor Mac
@Adashofloverecipepage
33
I love all types of popcorn. I gave an old popcorn recipe a makeover. I make a lot of different styles of popcorn. I find that yellow corn works the best. The Result was a crisp and tender sweet popcorn. This popcorn is not chewy at all. You'll be pleasantly surprised. It tastes like a cross between butter toffee popcorn and Caramel corn. It is addicting. It is also so much better than your regular old caramel corn.,
Rating:
★★★★★ 3 votes5
Comments:
Serves:
11 cups or 4 servings
Prep:
20 Min
Cook:
30 Min
Method:
Bake
Ingredients
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NOTE: MEASURE ABOUT 1/2 CUP UNPOPPED YELLOW POPCORN
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11 cair popped yellow popping corn. ( if you use a different method . i cannot guarantee the same results) please use only air popped corn .
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1/2 csalted butter
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1/2 cpacked light brown sugar, or dark brown sugar.
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1/4 cdark corn syrup
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2 Tbsplight corn syrup
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1/2 tspvanilla extract
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1/2 tspsalt
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1/2 tspbaking soda
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1/2-3/4 cpecans coarsely chopped
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EQUIPMENT NEEDED- A VERY LARGE KETTLE OR ROASTING PAN, 2 SHEET PANS, A LARGE COOKING SPOON, AND SPATULA.
How to Make Butter Toffee Pecan Popcorn
- Note: Do not adjust butter or any other ingredient. Make exactly as written. If you cut the butter back etc. It will not come out correctly. However, You may cut ingredients in recipe in half. To make a half batch.
- Preheat oven to 260 degree's. Butter sheet pans and set aside. You may also try using parchment paper. I suggest buttering the parchment paper. The parchment paper mix clean up a snap.
- pop the popcorn. Measure popped corn into A very large kettle or roasting pan. Remove as many unpopped kernels as you can . Add the pecans and mix together.
- In a sauce pan melt butter on low heat stirring Until melted.. Do not burn. You just want the butter to be melted and still remaining pale yellow.
- .
Add in the brown sugar, corn syrup and salt. . Place back on Burner. Stir ingredients constantly over high heat until it boils. Lower temperature to medium low heat. Continue to boil and stir for about five minutes. The sugar should be dissolved. Mixture should have thickened with no traces of butter floating on top. - Remove from heat. Add the vanilla. Mix thoroughly. Add in the baking soda, and stir constantly until mixture foams up. pour over the top of the kettle of popcorn. Mix thoroughly with a large spoon. Stirring from bottom to top, in a folding manner Do this until popcorn is thoroughly coated.
- pour on to a buttered sheet pan. Spread evenly. Place sheet pan on lower center oven rack. Stir and flip popcorn every 5 minutes or so. Bake about 20 minutes. ICorn should be crunchy and not chewy or Gooey after cooling. You can salt more to taste at this point. After popcorn Cools. it should be tender and crisp. Break chunks of corn apart after placing in plastic bag, or before storing in container. Enjoy!
