OPEN KITCHEN with NATHAN SCOTT
Toffee Popcorn Balls
Drizzled with caramel and garnished with chocolate and almonds, this recipe combines classic popcorn balls with delicious toffee for a simple and surprising candy treat.
Makes 1 dozen
|6||cups popped popcorn, picked over for unpopped kernels|
|½||cup roasted almonds, coarsely chopped|
|½||cup (1 stick) unsalted butter|
|½||cup light-brown sugar, firmly packed|
|1||tablespoon light corn syrup|
|¼||teaspoon kosher salt|
|1||teaspoon pure vanilla extract|
|½||cup white chocolate, melted|
|½||cup milk chocolate, melted|
- Preheat the oven to 200°F. Toss together the popcorn and almonds in a large roasting pan. Set the pan in the preheated oven to keep warm.
- In a saucepan, combine the butter, sugar, corn syrup, and salt. Set over medium-low heat and cook, stirring constantly, until the butter has melted and the sugar has dissolved. Then, increase the heat to medium-high and cook, without stirring, until the mixture registers 260°F on a candy thermometer.
- Remove the popcorn from the oven and drizzle with the caramel mixture. Using a wooden spoon, stir the popcorn until it is evenly coated in the caramel mixture. Fill a small dish with cold water. Dip your hands in the cold water and shake off the excess water. Working quickly, take about ½ cup of the popcorn mixture in your chilled hands and press into a popcorn ball. Set the popcorn ball aside as you continue to make additional popcorn balls.
- Drizzle the popcorn balls with the melted white and milk chocolates. Set aside and allow to cool until the chocolate has firmed up.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen