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Toffee Crunch Popcorn recipe

Popped corn and almonds are combined witha toffee-flavored syrup and baked to create this crunchy sweetpopcorn treat.

Recipe: Toffee Crunch Popcorn

8 cups popped popcorn (remove all “oldmaids”)
3/4 cup slivered almonds*
1 1/2 cups crushed hard toffee candies
1/2 cup light corn syrup

  • Heat oven to 275°F (135°C). Greasea large roasting pan (or two 13 x 9 x 2-inch baking pans).
  • Place popcorn and almonds in preparedpan.
  • In a medium saucepan, combine crushedtoffee and corn syrup and cook over medium heat, stirring constantly,until toffee is melted.
  • Pour hot toffee mixture over popcorn mixtureand stir to coat evenly.
  • Bake for 30 minutes, stirring frequently.Remove from oven; stir every few minutes until slightly cooled.
  • Cool completely. Store in tightly coveredcontainer in cool, dry place.

    Makes about 1 pound. (We do not recommenddoubling this recipe.)

    *Substitute with whole peanuts, or choppedpecans, or walnuts, if desired.

    1997 Crunch'n Munch Buttery Toffee Popcorn Commercial

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