Whether you are planning a movie night, throwing a Superbowl party, or bringing a snack to a friend’s potluck, you will never go wrong when you make chocolate toffee popcorn. This sweet and salty snack doesn’t disappoint even the pickiest of eaters. The proof will be the empty bowl at the end of the evening. 

The best part: This delicious treat can be made ahead! That’s why chocolate toffee popcorn is the perfect snack for family night, parties, and potlucks. You don’t have to let last minute preparation take away from looking forward to spending time relaxing and enjoying your friends and family.

How to Make Chocolate Toffee Popcorn

Ingredients

  • 24 c popped popcorn, unsalted and not buttered (approximately 3/4 unpopped kernels yields enough popcorn)
  • 1 c butter
  • 2 c light brown sugar firmly packed
  • 1/2 c light corn syrup
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 tsp vanilla extract
  • 1 c semi-sweet chocolate chips (can use milk chocolate)
  • 3/4 c toffee bits

Directions

Preheat your oven to 225°.

Place the popped popcorn in a large, oven-safe pan. (You’ll need to make sure it’s big enough to toss together with the ooey-gooey, delicious topping without looking like a volcano erupted on your counter!)

In a medium-size saucepan, mix the butter, brown sugar, salt, and corn syrup together until completely combined.

Stir frequently over medium heat until mixture comes to a full boil. Then continue to stir, cooking it for an additional five minutes.

Remove the mixture from the heat and add the baking soda and vanilla. Stir well. Bonus points if you get a little excited about the slight chemical reaction that takes place.

Pour mixture over the popcorn and work quickly to toss it until the popcorn’s completely coated. At this point you’ll know whether you chose a large enough pan in step 2. 

Place in the oven. Stir the popcorn mixture every fifteen minutes for a total of about one hour. You’ll be able to tell it’s ready when it gets crunchy. 

Place a large piece of parchment paper on your counter. Spread the popcorn on it, allowing it to cool completely. You will be tempted to start eating it immediately. Pro tip: Resist the temptation until you can do so without burning your tongue.

While the popcorn is cooling, and you are practicing a lot of self control, get the chocolate chips out. You can either resist popping some of these in your mouth or go ahead and reward yourself for not eating the hot popcorn. Microwave the chocolate chips until they are melted, stirring at 30 second intervals so it doesn’t burn.

Drizzle the melted chocolate over popcorn, and sprinkle with toffee chips like you are Tinkerbell spreading her pixie dust. Then allow the chocolate to firm up before eating…I mean storing in an airtight container. Actually go ahead and enjoy some, but be sure to save enough for that special evening with family and friends.

Chocolate Toffee Popcorn

Chocolate Toffee Popcorn

Cook Time: 1 hour
Total Time: 1 hour

Ingredients

  • 25 c popped popcorn, unsalted and not buttered (approximately 3/4 unpopped kernels yields enough popcorn)
  • 1 c butter
  • 2 c light brown sugar firmly packed
  • 1/2 c light corn syrup
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 tsp vanilla extract
  • 1 c semi-sweet chocolate chips (can use milk chocolate)
  • 3/4 c toffee bits

Instructions

  1. Preheat your oven to 225°.
  2. Place the popped popcorn in a large, oven-safe pan.
  3. In a medium-size saucepan, mix the butter, brown sugar, salt, and corn syrup together until completely combined.
  4. Stir frequently over medium heat until mixture comes to a full boil. Then continue to stir, cooking it for an additional five minutes.
  5. Remove the mixture from the heat and add the baking soda and vanilla. Stir well.
  6. Pour mixture over the popcorn and work quickly to toss it until the popcorn’s completely coated.
  7. Place in the oven. Stir the popcorn mixture every fifteen minutes for a total of about one hour. You’ll be able to tell it’s ready when it gets crunchy.
  8. Place a large piece of parchment paper on your counter. Spread the popcorn on it, allowing it to cool completely.
  9. While the popcorn is cooling, microwave the chocolate chips until they are melted, stirring at 30 second intervals so it doesn’t burn.
  10. Drizzle the melted chocolate over popcorn, and sprinkle with toffee chips.
  11. Then allow the chocolate to firm up and store in an airtight container.

 

Disclosure: This post may contain affiliate links, meaning I may earn a small commission if you choose to purchase through my links (at no extra cost to you). More information about this can be found here.

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Written by John Doe, well versed writer at Brainstorm Publication.
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