Recipe - English Toffee Popcorn Bars

2 One half qt Popped popcorn*
1 cup Peanuts
1 cup Flaked coconut; toasted

TOFFEE
1 One half cup Butter or margarine
1 One half cup Sugar
3 tablespoon Water
4 One half teaspoon Light corn syrup

CHOCOLATE TOPPING
1 One half cup (9 ounces) chocolate pieces
1 tablespoon Shortening

I just found a great site for popcorn recipes if anyone else is interested:
http://www.popcorn.org/rcindex.htm

Combine popcorn, peanuts and toasted coconut. Cover bottom of a buttered 15
One half by 10 One half by 1inch jellyroll 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 2quart 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
softcrack stage on a candy thermometer (280 degrees).

Immediately pour mixture over warm popcorn in jellyroll 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.

Copyright © 1996 Popcorn Institute, Chicago IL

Posted to EATL Digest by "Kando, Regina" rkando@JHANCOCK.COM on Feb 19,
1998