bigelow street bites

toffee peanut popcorn

This sweet, salty, sticky, crunchy popcorn is truly addictive. I adore plain stovetop popcorn, but this dressed-up version is the ultimate party snack food. It doubles as a snack and a dessert and is sure to please a crowd. 

 

• Popped popcorn (6 cups)

• Whole roasted, salted peanuts (1 cup)

• Butter (2 sticks)

• Brown sugar (2 cups)

• Dark corn syrup (1/2 cup)

• Vanilla extract (2 teaspoons)

• Baking soda (1 and 1/2 teaspoons)

• Sea salt (2 teaspoons)

 

1. Preheat the oven to 250 degrees. Line two large baking sheets with parchment paper. 

2. Pop 6 cups of popcorn (either store-bought bags in the microwave, or kernels on the stovetop). Add the popped corn to a large mixing bowl with the roasted peanut pieces.

3. In a medium saucepan, melt 2 sticks of butter on the stove with the brown sugar, dark corn syrup, vanilla extract, baking soda, and salt. Cook the toffee mixture at a light simmer for 3 to 4 minutes. The mixture will be deep golden brown and fragrant.

4. Add the toffee mixture to the popcorn and toss with a spatula until all popcorn is evenly coated. It will be very sticky.

5. Transfer the popcorn onto the lined baking sheets, splitting the popcorn evenly so that you can spread it out into an even layer on each sheet.

6. Bake the popcorn for 45 to 50 minutes in the oven, until the sticky coating begins to harden. 

7. Remove the popcorn from the oven and let cool. Break into pieces and serve warm in a large serving bowl. The popcorn will also keep for a week in Tupperware or a Ziploc bag.