Butterscotch Toffee Popcorn

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
1/4 cup	59ml	Heavy cream
1 1/2 cups	240g / 8.5oz	Light brown sugar - (firmly backed)
1 teaspoon	5ml	Vanilla extract
1		Butterscotch morsels - (12 oz)
3		Popped corn

Recipe Instructions

In a large saucepan, combine butter, cream, sugar, vanilla, and butterscotch morsels. Bring to a boil, stirring constantly, over medium heat. Reduce heat to low and cook, stirring constantly, until butterscotch mixture reaches 280 degrees on a candy thermometer.

Pour mixture over popcorn; toss gently to coat evenly. Store in an airtight container for up to 3 days.

This recipe yields about 3 quarts.

Source:
Cookbook Digest, Mar/Apr, 1996

Rating

Average rating:

7 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.