Press enter to see results or esc to cancel.

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

    If the Toffee Crunch Popcorn recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment