Butter Toffee Popcorn Recipe

One of our Advent activities is to watch a cheesy Hallmark movie and eat caramel corn.  Does a cheesy Lifetime DVD count?

If so, mission accomplished.  As far as cheesy movies go, I’d give this two thumbs up.  It reminded me of that movie Family Man with Nicolas Cage – same basic plot, but with a woman as the lead.  A perfect start to my Hallmark movie marathon.  (Hooray for Netflix!)

Caramel corn fits the bill, too.  I found the recipe on CooksCountry.com – it was in the October issue, shortly before I started subscribing.  I’m glad I decided to get the online membership (or forgot to cancel my free trial, anyway).

Butter Toffee Popcorn

adapted from Cook’s Country


  • 12 cups stove-popped popcorn (no butter or salt added)
  • 10 tablespoons unsalted butter
  • 1 1/2 cups light brown sugar
  • 1/2 cups corn syrup (dark is recommended)
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2 cups salted peanuts


  1. Adjust oven rack to middle position and heat oven to 250 degrees. Grease large roasting pan. Place popcorn in pan. 
  2. Melt butter in large saucepan over medium-high heat. Add brown sugar, corn syrup, and salt and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off heat, stir in vanilla and baking soda. Add peanuts and pour mixture over popcorn, tossing to coat. 
  3. Bake, stirring occasionally, until popcorn is deep golden brown and caramel has set, 1 to 1½ hours. Cool to room temperature.  Store in an airtight container at room temperature.

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