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Butter Toffee Caramel Popcorn | Kitchen Cents
Rachel Koller

Butter Toffee Caramel Popcorn

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An easy caramel popcorn evenly coated with butter toffee and baked to crunchy perfection. Upgrade your movie night with this carnival classic.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories: 179

Ingredients
  

  • 1 cup popcorn kernels popped (about 20 cups popcorn)
  • 2 cups brown sugar
  • 1 cup butter
  • 1/2 cup corn syrup
  • 1 tsp salt
  • 1 Tbs vanilla
  • 1/2 tsp Baking Soda

Equipment

Method
 

  1. Grease 2 cookie sheets with butter, oil or pan spray. Evenly spread popped popcorn on the sheets. Preheat oven to 250'F.
  2. In a medium sauce pan over medium heat, melt butter, brown sugar, and corn syrup together. Stir regularly to avoid burning. Bring to a boil.
  3. Boil for 5 minutes.
  4. Remove from heat and add the vanilla, salt, and baking soda.
  5. Evenly pour caramel sauce over popped popcorn. Carefully toss to coat.
  6. Bake at 250'F for about 40 minutes STIRRING EVERY 10-15 minutes.
  7. Remove from oven and let cool until caramel has hardened. Once hardened, break into pieces.
  8. Store in an airtight container.

Nutrition

Serving: 1gCalories: 179kcalCarbohydrates: 25gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 24mgSodium: 234mgSugar: 24g

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