Ashley and Boone Rodriguez
Serves 4 to 6

How to Make It

Step 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.

Step 2

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

Step 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.

Chef's Notes

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

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