English
Toffee Popcorn Bars
Ingredients:
2 1/2 quarts popped popcorn*
1 cup peanuts
1 cup flaked coconut, toasted
Toffee:
1 1/2 cups butter or margarine
1 1/2 cups sugar
3 tablespoons water
4 1/2 teaspoons light corn syrup
Chocolate Topping:
1 1/2 cups (9 ounces) chocolate pieces
1 tablespoon shortening
Directions:
Combine popcorn, peanuts and toasted coconut. Cover bottom
of a buttered 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with
half popcorn mixture. Keep filled pan and remaining popcorn
mixture warm in a preheated 200 degree Fahrenheit oven.
Toffee: Melt butter
over low heat in a heavy 2-quart saucepan. Add sugar and blend
well. Continue to cook over low heat stirring constantly until
mixture reaches a full boil. Add water and corn syrup; mix
well.
Wash down sides
of pan with a pastry brush dipped in water to remove any sugar
granules. Cook and stir over low heat, until mixture reaches
soft-crack stage on a candy thermometer (280 degrees).
Immediately pour
mixture over warm popcorn in jelly-roll pan, making certain
all popcorn is covered. Quickly spread and press remaining
popcorn mixture into hot toffee. Set aside to cool.
Chocolate topping:
Melt chocolate and shortening over low heat. Spread over popcorn
mixture, making certain any loose pieces are held in place.
Cool. Cut into bars. May be wrapped in plastic wrap for storage.
Yield:
20 (4 by 2 inch) bars.
|
