Ingredients
Scale
- 6–8 cups lightly salted popped popcorn (I use the basic popcorn recipe here This is approximately 1 bag of microwave popcorn.)
For the toffee coating
- 1/2 C Butter (1 stick)
- 1 C Sugar
- 1 Tsp Salt
- 1/4 C water
Instructions
- Pop your popcorn and place it in a very large bowl. Read through the whole recipe and notes (yes, I mean it), and prepare your area and tools so you can work quickly once you’ve melted the toffee.
- Coat the top 2″ of a 2 quart pyrex measuring cup (or other microwave safe bowl) with butter.
- Add butter, sugar, salt and water to the bowl – but DO NOT STIR!
- Microwave on high 8 1/2 – 9 minutes, or until the mixture just begins to turn light brown (paper bag color). You can always quickly add an extra minute if you need to, but can’t undo burned sugar and once it starts turning, the color changes quickly.
- Carefully pour toffee mixture over the popcorn in the bowl immediately from the microwave while stirring popcorn with a rubber spatula to coat evenly with toffee. (Mixture will be *VERY HOT*)
- Once toffee has begun to form strings, it has begin to cool and can’t be stirred any longer.
- Allow to fully cool then gently break up larger clumps with your spatula.
- Serve immediately or store in an airtight container for up to a week.
Notes
- Gluten-free: This is gluten free.
- Vegetarian: This is vegetarian.
- Vegan: This works with vegan butter.
- Please use extreme care when working with molten toffee as it can stick to skin and burn you. This is not a recipe for kid helpers. It also helps to have an extra set of hands to help with the pouring while stirring phase. Since microwaves vary, it may also take a bit of trial and error to get the microwave toffee to the color you want it. Note that cook time for future batches.
- Clean up any cooled toffee by re-melting it with extremely hot water.
Nutrition
- Serving Size: 8