Butter Toffee Popcorn Recipe - Brown Sugar Food Blog (2024)

FAQs

What's the difference between toffee popcorn and caramel popcorn? ›

Although similar, toffee and caramel are not the same. Toffee is made out of just caramelized sugar and butter, unlike caramel which contains corn syrup and sometimes milk or cream. As a result, toffee popcorn is more brittle and crunchy in flavor and has a distinct buttery taste.

Clarified butter or ghee, a type of clarified butter, is the best bet for coating your kernels. Regular butter contains water and milk solids, which lead to a soggy snack.

Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers.

In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes.

Toffee vs Butterscotch

While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.

Brown butter, in all its tantalizing toasted nuttiness, is getting lots of love. Dunkin' has created a unique twist on this versatile ingredient with the addition of caramel-like toffee– the perfect match to create a latte that's smooth and creamy without being overly sweet.

The first ingredient in movie theater popcorn is one you've probably never heard of — Flavacol. It's manufactured by Gold Medal and is a butter-flavored seasoned salt that's specially processed to make it finer so it adheres better to the popcorn.

Toppings and Secret Ingredients

Other theaters cook their kernels in a mix of oil and real butter, helping to maximize that butter flavor and fine salt taste before the actual popcorn kernels are popped. However, many don't know that the main reason for the taste of that movie popcorn is a topping called Flavacol.

Microwave the butter until it melts; about 30 seconds if whipped and 1 minute if cold. Place the popcorn you just popped into a bowl. Take out butter and pour over the microwave popcorn. Toss the popcorn to allow the butter to coat it evenly.

Now that you know that your movie theater popcorn. butter is not real butter. and that it's artificial coloring, artificial flavoring, partially hydrogenated oil.

Can I melt butter and put it on popcorn? ›

Can you just melt butter and put it on popcorn? Yes absolutely – it makes the best buttered popcorn if you do it this way. Be sure to shake it so the butter is evenly distributed throughout the kernels.

Heat 2 tablespoons clarified butter in 7- to 9-quart stockpot over medium-high heat. Add a few popcorn kernels to melted clarified butter and let pop. Once popped, add remaining kernels; swirl to coat in butter.

Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.

Unsalted butter works well, you may just need to slightly increase the popcorn salt.

A: Ultimate Butter has a stronger butter flavor while the Movie Theatre Butter is suppose to taste like the popcorn available at movie theatres. If you like butter go with the Ultimate Butter option.

The great conundrum: to use salted or unsalted popcorn? The short answer is to use unsalted butter. If you use salted butter and add salt afterwards, it can taste too salty. However, if you don't want to add additional salt, then salted butter works just as well.

1/2 cup of popping corn kernels—I like using Sprouted Popcorn because sprouted corn can be easier to digest, but the regular stuff works, too! 2 tablespoons coconut oil—For the best flavor, look for “virgin” or “unrefined” coconut oil. 1/2 cup (1 stick) of butter—Salted or unsalted, either works.