Friday, January 29, 2010
Gourmet Popcorn: Butterscotch
1/2 cup popcorn kernels
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts (optional)
Heat oven to 250 degrees F. Line a large cookie sheet (or 2) with tinfoil. Spray with cooking spray.
Pop the popcorn. Put nuts and popcorn in a very large bowl.
Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. It will foam up when you put in the baking soda - that is normal.
Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.
Pour mixture into pan; bake 45 minutes, stirring every 15 minutes.
Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.
Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.