English Toffee Popcorn Bars
Pip pip. Homemade English Toffee adds a unique twist to traditional popcorn balls.
Yield: 20 bars (4 by 2 inch)
- 2 1/2 quarts popped popcorn
- 1 cup peanuts
- 1 cup flaked coconut, toasted
- 1 1/2 cups butter or margarine
- 1 1/2 cups sugar 3 tablespoons water
- 4 1/2 teaspoons light corn syrup
- 1 1/2 cups (9 ounces) chocolate pieces
- 1 tablespoon shortening
- Combine popcorn, peanuts and toasted coconut.
- Cover bottom of a buttered 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with half popcorn mixture.
- Keep filled pan and remaining popcorn mixture warm in a preheated 200 degree Fahrenheit oven.
- Melt butter over low heat in a heavy 2-quart saucepan.
- Add sugar and blend well.
- Continue to cook over low heat stirring constantly until mixture reaches a full boil.
- Add water and corn syrup; mix well.
- Wash down sides of pan with a pastry brush dipped in water to remove any sugar granules.
- Cook and stir over low heat, until mixture reaches soft-crack stage on a candy thermometer (280 degrees Fahrenheit).
- Immediately pour mixture over warm popcorn in jelly-roll pan, making certain all popcorn is covered.
- Quickly spread and press remaining popcorn mixture into hot toffee.
- Set aside to cool.
- Melt chocolate and shortening over low heat.
- Spread over popcorn mixture, making certain any loose pieces are held in place.
- Cool. Cut into bars. May be wrapped in plastic wrap for storage.
24 g total fat
13 g saturated fat
40 mg cholesterol
160 mg sodium
30 g carbohydrates
2 g fiber
25 g sugar
4 g protein
128 mg potassium