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Product Talk: Butter Toffee Popcorn


I was so excited to find out that Brookshire’s now carries a line of Microwave Popcorn.

Popcorn is a food group, after all.

Gracing the shelves of a store near you are now boxes of Original Butter, Extra Butter, 98% Fat Free and Kettle Corn. Popcorn is a great snack at any time and sometimes a meal when the kids aren’t home. Did I say that out loud? Yes, yes I did.

Fall is one of my favorite times to make toffee popcorn, like caramel corn but with more of a candy coating and buttery flavor. Over the years, I’ve found that microwave popcorn works best for this recipe, as popping your kernels in oil sometimes doesn’t produce a good popcorn for the coating to adhere to. Plus using microwave popcorn makes the whole process faster.

You can be sure I’ll be stocking up.

Butter Toffee Popcorn
Serves 8-10

Ingredients:
2 bags Brookshire’s Original Butter Microwave Popcorn
2 sticks butter
2 1/4 cups light brown sugar
3/4 cup dark corn syrup
1/2 tsp salt
2 tsp pure vanilla extract
1 tsp baking soda

Directions:
Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn according to package directions. Vent bag and let cool.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly until the popcorn is evenly coated.

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks.

Nutritional Information: Calories 386; Calories from Fat 181; Total Fat 20 g;  Cholesterol 49 mg; Sodium 444 mg; Total Carbohydrates 53 g; Dietary Fiber 1 g; Sugars 39 g; Protein 1 g


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