Thursday, December 11, 2014


Sweet.  Buttery.  Crunchy.  Toffee is a delightful addition to holiday snacking.  And with diets and treat abstinence right around the corner come New Years, gluttony is the rule of the day.  

This particular toffee, with rich maple flavor and delightful bits of popcorn and peanuts, is especially good.  If you can abstain from eating it all, wrap it up for friends and family as the perfect gift.  It travels long distances very well and keeps for weeks.


1/4 cup popcorn kernels
1 cup salted peanuts
1 cup light brown sugar, packed
1/2 cup maple syrup
1 1/2 cups unsalted butter
1 teaspoon salt
1/4 teaspoon baking soda

Pop the popcorn according to the package instructions.  Allow to cool.

Line a half sheet pan with parchment and lightly spray with non-stick cooking spray. 

 Sprinkle the popped popcorn and peanuts in an even layer onto the parchment.  Set aside.

In a large, heavy saucepan melt the butter and then add the brown sugar, maple syrup and salt.  Stir constantly until the sugar has completely melted.  Clip on a candy thermometer and continue stirring over medium low heat until the temperature reads from 295º to 301º.  Take from the heat and immediately sprinkle the baking soda in an even dusting over the toffee and then quickly stir it in until completely incorporated.  Make sure there are no lumps in the baking soda before adding.

Pour the toffee over the popcorn and peanuts and allow to cool and set, about 30 minutes.

Break the toffee into small pieces and bag up!  Well sealed, toffee keeps for a few weeks...but will it last that long?  Doubt it.