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White Chocolate Cherry Toffee Popcorn

2 Tablespoons Vegetable Oil
1/2 cups Popcorn Kernels (equals About 16 Cups Of Popped Popcorn)
1 cup Paradise Candied Red Cherries, Minced
1 cup Pretzel Pieces
1 cup White Chocolate Chips, Melted
6 Tablespoons Unsalted Butter
23 cups Light Brown Sugar, Packed
1/4 cups Light Corn Syrup
1/2 teaspoons Vanilla Extract
1/4 teaspoons Kosher Salt


Place oil in a large pan with tight fitting lid (I use a Whirley Pop popcorn popper) over medium-high heat. Add popcorn kernels, stir to coat all the kernels with oil, cover, and shake pan in a back and forth motion until all kernels are popped (about 23 minutes). Pour popcorn in a large bowl and set aside. For the toffee sauce: Melt butter over low heat in a small saucepan. Add brown sugar, corn syrup, vanilla extract, and salt. Stir well and cook until all sugar has melted and mixture has thickened slightly. Pour toffee sauce over popcorn and mix well until all pieces are coated. Spread out toffee coated popcorn on baking sheet and sprinkle with the minced candied cherries and pretzel pieces. Drizzle with the melted white chocolate and allow popcorn to dry. Serve immediately or store in tightly covered container and eat within a day or two.

Source: tastykitchen.com