Butter Toffee Pecan Popcorn
By
Nor Mac
@Adashofloverecipepage
33
★★★★★ 3 votes5
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.
- 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.
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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. - 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!