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TEST KITCHEN APPROVED

Nutty Toffee Popcorn

Name: Nutty Toffee Popcorn
Prep time: 15 min
Total time: 15 min
Yield: about 2 quarts
Ingredients: 10 cups popped popcorn; 1 cup pecan halves, toasted; 1 cup whole unblanched almonds, toasted; 1-1/3 cups packed brown sugar; 1 cup butter; 1/2 cup light corn syrup; 1/2 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/2 teaspoon rum extract

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Glenna Hale

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

"I use holiday tins to deliver this sweetly coated popcorn-nut crunch to family and friends on my Christmas list," notes Glenna Hale of Sceptre, Saskatchewan.

TEST KITCHEN APPROVED

Nutty Toffee Popcorn

1 Reviews Add your review

Yield:about 2 quarts

Prep:15 min

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Ingredients

10 cups popped popcorn
1 cup pecan halves, toasted
1 cup whole unblanched almonds, toasted
1-1/3 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon rum extract

Text Ingredients

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Directions

1
In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage).

2
Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.