Butter Toffee Popcorn

This popcorn is pretty addictive.  I didn't used to be quite a fan of toffee flavored anything but since I have now been married to my husband for 7.5 years, he has slightly converted me. Slightly.  I find myself seeing recipes and wanting them, needing them, in my life, when in the past I could have cared less and passed right by.  But, I really am a sucker for anything popcorn, besides the Jelly Belly popcorn flavored bean. That's just not right.  Back to this butter toffee popcorn.  It's for sure making its appearance on my neighborhood gift plate this year.  You can make it ahead of time, and its simple so no stress there.  I found this from treatssf, a lady I follow on Instagram. Her treats and goodies she makes are so pretty.  She has a blog too but I'm all about the pictures on Instagram.  She got the recipe for this popcorn from Cooks Country (of course the recipe is from them, its so good). I think the only difference are the nuts.  They suggest salted peanuts but I put in raw pecans that roasted in the oven, and I think that's what treatsf did too.  yum yum.

Butter Toffee Popcorn

Cook's Country

3 1/2 quarts

Ingredients

3 quarts popped popcorn (just shy of 1/2 cup un-popped)

10 Tbs unsalted butter

1 1/2 cups light brown sugar

1/2 cup dark corn syrup

1/2 tsp salt

1 1/2 tsp vanilla extract

1/2 tsp baking soda

1-2 cups raw pecan halves

Directions

Adjust oven rack to middle position and heat oven to 250 degrees. 

Grease large roasting pan and place popcorn in the pan.

Melt butter in a large sauce pan over medium/high heat. 

Add brown sugar, corn syrup, and salt and bring to a boil.

Reduce the heat to medium/low and simmer stirring occasionally until it's slightly thickened ~3 min.

Remove from heat, stir in vanilla and baking soda (it will foam)

Add nuts and pour over popcorn, toss to coat.
Bake, stirring occasionally until popcorn is deep golden brown and caramel has set.  1-1 1/2 Hours

Cool and serve.  

Store in an airtight container at room temperature up to about 5 days.

Graham Cracker Toffee

I have a serious problem. I have 8 weeks left in this pregnancy and this might be my number one craving lately. And maybe a small craving for a Machine Gun sandwich from Bruges Waffles and Frites in SLC, mmmm. A few months ago I wanted a bahn mi from Oh Mia Vietnamese restaurant in SLC, now this. Breaking up the sandwich cravings. And this one isn't located 400 miles from my house and can easily be made in my own kitchen. I'm not even a toffee lover. Or a nut lover. The combination of the graham crackers, carmel, and chocolate is perfect. Then top it off with some nuts for even more crunch... drool. I think this version of toffee is so good to me because it's not a teeth breaking variety. The graham crackers are what really give the carmel it's crunch so it's not at all damaging to your jaw. 

My mom shared this recipe with me about a year ago when she found it in the newspaper.  I think it's pretty well known but for some reason my family must live under a rock. The ingredients are always on hand in my pantry and it's so easy even this big and tired 32 week pregnant mom can have it whipped up in no time. Pair it with an apple and it's like a delicious, no fuss carmel apple.  Try this recipe this week, you won't regret it.  

Graham Cracker Toffee 

Ingredients 

2 pkgs graham crackers

1 cup unsalted butter

1 cup gently packed brown sugar

1 cup semisweet chocolate chips 

1/2 cup chopped nuts, or other topping of your choice

Directions

Preheat oven to 350 degrees.

Line a large baking sheet with parchment and lay out graham crackers covering the whole pan. 

In a medium, microwave safe bowl, heat the butter and sugar for a minute and stir. Watch it so it doesn't boil over.

Continue until it's all melted and has had a chance to boil for about 2 minutes. About 3-4 minutes total time in the microwave. 

Pour over the graham crackers spreading with a spoon to coat them evenly. 

Place in the oven for 7 minutes or until it's all bubbly. 

Remove from oven and sprinkle with chocolate chips. Let them sit for a couple minutes to melt then spread with the back of a spoon. 

Sprinkle with chopped pecans, almonds or other topping and allow to cools to room temperature. This may take a couple hours. 

I place my pan in the fridge to cool it off much faster. I would put it in the freezer but it doesn't fit in mine. 

Enjoy!