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Nutty Toffee Popcorn

"I use holiday tins to deliver this sweetly coated popcorn-nut crunch to family and friends on my Christmas list," notes Glenna Hale of Sceptre, Saskatchewan.
  • Total Time
    Prep: 15 min. + cooling
  • Makes
    about 2 quarts


  • 10 cups popped popcorn
  • 1 cup pecan halves, toasted
  • 1 cup whole unblanched almonds, toasted
  • 1-1/3 cups packed brown sugar
  • 1 cup butter
  • 1/2 cup light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon rum extract


  • In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage).
  • Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.
Nutrition Facts
1 cup: 666 calories, 45g fat (16g saturated fat), 61mg cholesterol, 476mg sodium, 65g carbohydrate (48g sugars, 5g fiber), 7g protein.

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