Combine popcorn, peanuts and toasted coconut.Cover bottom of a buttered 15 1/2 x 10 1/2 x 1-inch jelly rollpan with half popcorn mixture. Keep filled pan and remainingpopcorn mixture warm in a preheated 200°F (95°C) oven.
Toffee: Melt butter over low heat in aheavy 2-quart saucepan. Add sugar and blend well. Continue tocook over low heat stirring constantly until mixture reachesa full boil. Add water and corn syrup; mix well.
Wash down sides of pan with a pastry brushdipped in water to remove any sugar granules. Cook and stir overlow heat, until mixture reaches soft-crack stage on a candy thermometer(280°F / 135°C).
Immediately pour mixture over warm popcornin jelly roll pan, making certain all popcorn is covered. Quicklyspread and press remaining popcorn mixture into hot toffee. Setaside to cool.
Chocolate topping: Melt chocolate andshortening over low heat. Spread over popcorn mixture, makingcertain any loose pieces are held in place. Cool. Cut into bars.May be wrapped in plastic wrap for storage.
Makes 20 (4 x 2-inch) bars.
*1 ounce of unpopped popcorn kernels (2tablespoons household measure) makes approximately 1 quart ofpopped popcorn.
Recipe provided courtesy of The PopcornBoard.
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