Toffee Popcorn Crunch Recipe

Toffee Popcorn Crunch Recipe

PREP
0 min
BAKE
0 min
YIELD
1 1/2 pounds popcorn
CALORIES
150.0
  • PRINT

SKILL LEVEL : Intermediate

Ingredients

8 cups popped popcorn (2 L)
1 cupwhole almonds (250 mL)
1 1/4 cupsCHIPITS SKOR Toffee Bits (200 g)
2/3 cupgolden corn syrup (150 mL)

Directions

    1. Heat oven to 275°F (140°C). Grease large roasting pan (OR two 13 x 9-inch/33 x 23 cm baking pans).

    2. Combine toffee bits and corn syrup in heavy large saucepan or Dutch oven, preferably non-stick. Cook over medium heat, stirring constantly, until toffee is melted (about 8 to 10 minutes). Stir in popcorn and almonds until evenly coated.

    3. Bake 30 minutes, stirring frequently. Remove from oven; stir about every few minutes until slightly cooled. Let cool completely. Store in tightly covered container in cool, dry place.

    Makes about 1-1/2 pounds (750 g) popcorn.

    NOTE:
    • For best results, do NOT double this recipe.

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