“Keep it simple.”

After making and re-making the toffee saltine recipe I got the idea that the simple toffee sauce used in this recipe just might be delicious on popcorn.  My goal for today was to test this idea.

The toffee sauce is made by combining equal parts butter and brown sugar and boiling it for one minute.  The hard part, which is not that difficult, is to stir the mixture all the while.

I popped a bag of microwave popcorn, the one labeled “extra butter”, and placed it into a large bowl.  Then I cooked up the toffee sauce.  I decided to make half a batch of sauce, which was 1/4 cup of butter and 1/4 cup brown sugar.  I should have gone for the half cup of each.

After tossing the toffee sauce with the popcorn I looked up “official” recipes for caramel corn online.  They all contained additional ingredients like corn syrup and baking soda.  They also had additional steps like baking the finished product in a warm oven for anywhere from 15 minutes to an hour.  Oh, dear.  Was my caramel corn doomed to failure?

Actually, my simpler version of caramel corn was quite good.

As you can see there was not enough toffee to coat every little popped corn.   Also, I’m not sure that the coating was going to dry sufficiently.  The solution?  Well, I could bake the popped corn in a 200 degree oven for about 30 minutes.  But I had a better idea.  I ate it.

Loveya – The Grandma

Dessert Grandma Pat Cooks brown sugar butter caramel corn microwave popcorn toffee