These cruncy, butter toffee
bars, loaded with popped corn, peanut and coconut, will be the
talk of the party!
English
Toffee Popcorn Bars
- 2 1/2 quarts popped popcorn*
1 cup peanuts
1 cup sweetened flaked coconut, toasted
-
- Toffee:
1 1/2 cups butter or margarine
1 1/2 cups granulated sugar
3 tablespoons water
4 1/2 teaspoons light corn syrup
-
- Chocolate Topping:
1 1/2 cups (9-ounces) milk chocolate pieces
1 tablespoon vegetable shortening
- Combine popcorn, peanuts
and toasted coconut. Cover bottom of a buttered 15 1/2 x 10 1/2
x 1-inch jelly roll pan with half popcorn mixture. Keep filled
pan and remaining popcorn mixture warm in a preheated 200°F
(95°C) oven.
- Toffee: 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°F / 135°C).
- 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.
- Chocolate topping: 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.
Makes 20 (4 x 2-inch) bars.
*1 ounce of unpopped popcorn
kernels (2 tablespoons household measure) makes approximately
1 quart of popped popcorn.
Recipe provided courtesy of The Popcorn Board.
