Salted Peanut Toffee Popcorn

salted-peanut-toffee-popcorn
Photo by Ashley and Boone Rodriguez
Salted Peanut Toffee Popcorn 3.4 17 5 1
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  • Serves 4 to 6

Place the oil and popcorn in a large pot and cover with a lid. Place over medium-high heat. Shake the pot occasionally over the burner until the popping mostly subsides, about 2 seconds between pops. Pour the popcorn into a very large bowl.

Preheat the oven to 250°F. Line a baking sheet with parchment paper.

In a medium saucepan over medium-high heat, melt the butter with the brown sugar, salt, corn syrup, and maple syrup and bring to a boil. Gently boil for 5 minutes, stirring occasionally. Add the peanuts to the toffee and then drizzle over the popcorn. Stir carefully to evenly coat the popcorn. Spread onto the prepared baking sheet and bake for 1 hour, stirring and rotating the pan halfway through. Sprinkle with flake salt to finish and then let cool to room temperature. The toffee popcorn can be made up to 3 days ahead. Store in an airtight container once thoroughly cooled.

Ingredients

  1. Check 1 tablespoon canola oil
  2. Check 1/4 cup popcorn kernels (6 to 7 cups popped)
  3. Check 1/3 cup unsalted butter
  4. Check 3/4 cup dark brown sugar
  5. Check 1/2 teaspoon Kosher salt
  6. Check 2 tablespoons corn syrup
  7. Check 1/4 cup maple syrup
  8. Check 1 cup roasted, salted peanuts
  9. Check 1 teaspoon flake salt or smoked flake salt, for finishing

Directions

  1. Place the oil and popcorn in a large pot and cover with a lid. Place over medium-high heat. Shake the pot occasionally over the burner until the popping mostly subsides, about 2 seconds between pops. Pour the popcorn into a very large bowl.
  2. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
  3. In a medium saucepan over medium-high heat, melt the butter with the brown sugar, salt, corn syrup, and maple syrup and bring to a boil. Gently boil for 5 minutes, stirring occasionally. Add the peanuts to the toffee and then drizzle over the popcorn. Stir carefully to evenly coat the popcorn. Spread onto the prepared baking sheet and bake for 1 hour, stirring and rotating the pan halfway through. Sprinkle with flake salt to finish and then let cool to room temperature. The toffee popcorn can be made up to 3 days ahead. Store in an airtight container once thoroughly cooled.


Reprinted with permission from Date Night In © 2014 Ashley Rodriguez, Running Press, a member of the Perseus Books Group