Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Salty Surprises and Sweet Delights
Toffee and Peanut Popcorn
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- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 463
- Total Fat
- 31 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 41 mg
- Sodium
- 216 mg
The sweet crunch of toffee combined with the savory peanuts creates a flavor explosion, making each handful a delightful indulgence.
- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 463
- Total Fat
- 31 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 41 mg
- Sodium
- 216 mg
Ingredients
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Directions
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Toss the popcorn and peanuts in a large bowl. Set aside.
- In a small saucepan, add the butter, granulated sugar, brown sugar and corn syrup. Cook the mixture over medium-high heat, without stirring, to 300 degrees F or until the caramel reaches a light amber color, about 10 minutes. Brush down the sides of the pot with a pastry brush dipped in water if any crystals form around the edges. You can move the pan around to gently swirl the caramel, but don’t mix it.
- Pull the mixture off the heat and add the baking soda. Be careful because it will bubble vigorously and the mixture will be very hot. Give the mixture a stir here – this should be the first time you are stirring it. Immediately pour the toffee over the popcorn and peanuts and mix with a spatula. Spread onto the prepared baking sheet and sprinkle with the sea salt. Let cool about 15 minutes.
- Break the toffee mixture into smaller pieces before serving. It can be stored in an airtight container for up to 1 week.
