Butter Toffee Heath Popcorn

What is it about caramel corn that is so addicting? I have made different popcorn recipes in the past, but this one definitely is in the top three. My son’s daycare had a Halloween party on Halloween, so of course I had to make something. I also had to make something for my daughter’s kindergarten party on the same day, so I wanted something that was reasonably easy and not time consuming. Especially since baby has decided that sleeping is overrated after a several month-long stretch of sleeping through the night.

This popcorn is everything it should be, and then some. Sweet, addicting and delicious. Adding chopped candy bars to the mix? Brilliant, I say! As if the caramel and chocolate drizzle weren’t good enough. Psshtt! This is a great way to use up any Halloween candy laying around.. Wait, does that happen in other people’s houses?

On a different note- I finally am on Instagram! Head on over and follow me to see what kind of crazy things I am up to.

Recipe adapted from Two Peas and Their Pod

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Butter Toffee Heath Popcorn

Yield: about 6 cups

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This popcorn is a great way to use up leftover Halloween candy you may have left over. Freshly popped popcorn tossed in a toffee/caramel sauce, candy bars and drizzled with chocolate.

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Ingredients

• 6 cups popped popcorn
• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 2 Tablespoons light corn syrup
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 cup milk chocolate chips
• 1/2 cup chopped Heath candy bars

Instructions

1. Preheat oven to 250ºF. Place popcorn in a very large bowl. Set aside.
2. In a medium saucepan melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4-5 minutes, or until the mixture is a deep golden color. Remove from heat and carefully stir in baking soda and vanilla. The mixture will bubble.
3. Pour mixture over the popcorn in a thin stream. Stir to coat the popcorn. Place popcorn on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Bake for 45 minutes stirring every 15 minutes. Remove from oven and let cool completely.
4. When the popcorn is cool, break into pieces. Melt the chocolate chips in the microwave. Drizzle chocolate over the popcorn. Add the chopped Heath candy bars. Let the popcorn set until chocolate hardens. Store in an airtight container for up to one week.

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