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Butter Toffee Apple
Popcorn Recipe Ingredients:
2 oz pecan halves
1 2.5 oz bag crispy apple chips
4 oz butter
1 cup light brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 tsp instant coffee granules, crushed to a powder with the back of a spoon
Popcorn Recipe Directions:
Place pecan halves in a non-stick frying pan set over medium heat; dry toast pecans until they are a golden brown and aroma is released; transfer to a plate to cool. Coarsely chop the nuts; set aside.
Melt butter in a large saucepan over medium high heat. Add the brown sugar, corn syrup, condensed and instant coffee granules. While stirring constantly, bring the mixture to a bowl. Add a candy thermometer to the pot and cook until it reads 230°F while continuing to stir constantly.
Carefully drizzle about 1/2 of the hot toffee mixture over the top of the popcorn. Sprinkle 1/2 of the nuts and apple chips over the top of the caramel. With two large spoons that have been sprayed with nonstick cooking spray, toss the popcorn to work the bottom kernels to the top. Drizzle the remaining caramel on top of the popcorn followed by the remaining nuts and apple chips; toss again to coat as much of the popcorn as possible.
Form the balls while the caramel is still warm but, not so hot that your hands burn. If you are going to form balls, you might want to use plastic gloves that have been sprayed with non-stick spray.
Grab a small handful and press gently and firmly between your cupped hands to make the balls. Let cool and store in an air tight container.
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