Butterscotch Popcorn
Do you love to snack? Of course you do!
What better way to read a book or watch a movie than to have a bowl of fresh popcorn!
This recipe adds butterscotch to the mix and is baked in the oven after being popped.
Baked Popcorn you ask? Oh yeah!
This popcorn is more like popcorn brittle.
You get the best of both worlds. Brittle and Popcorn!
Let your Butterscotch Popcorn be the envy of every party or movie night.
These are the INGREDIENTS you will need:
Brittle Popcorn Topping:
- 1/2 cup popcorn
- 1 cup Dark brown sugar, packed tight
- 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
Soft Topping:
- 4 Tablespoons (1/2 stick) unsalted butter
- 1/2 Cup packed dark brown sugar
- 1 Teaspoon large flake salt
- 1/2 Cup Heavy cream
- 1 Teaspoon vamilla extract
These are the INSTRUCTIONS for preparation:
Brittle Popcorn Topping:
- Heat oven to 250 degrees F. Grease a 14 x 10-inch roasting pan.
- Pop the popcorn. Put 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.
- Working quickly and using two spoons, pour syrup over popcorn, stirring to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally.
- 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.
Soft Dessert Topping:
- Melt the butter in a medium heavy bottomed saucepan (not non-stick) over medium heat.
- Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it’s well blended.
- Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
NOTES:
For Dessert Topping:
The butterscotch thickens significantly as it cools, so it’s important to not over boil it or you’ll end up with chewy butterscotch caramels rather than a pourable sauce. Start to finish it takes 10 minutes. Makes 1 cup.
Either way you make it, brittle or soft, your butterscotch is delicious. Your favorite brand of popcorn is already popped. Just fold into the butterscotch and bake!
The flavors bake and combine together in a way similar to baking your own caramel corn. The result in a uniques experience.
Except this time you have chosen butterscotch.
Having butterscotch reminds me of when I was younger.
My grandmother loved to make Salted Peanut Butter Butterscotch Chip Cookies.
Those would just melt in your mouth. She served them every time my sister and I came to spend the weekend.
I have never tried to make her recipe. I just don’t want to mess with those memories by making cookies that will never taste better than hers.
I made my butterscotch topping with light brown and then dark brown sugar.
It may be just me but dark variety won out for its deeper molasses flavor and intense amber color.
What better way to highlight that baked popcorn!
The popcorn topping can be altered a bit to be used as a thick syrup to be drizzled over ice cream or cheesecakes.
I am including that recipe in the recipe card below and marking it as a Soft Dessert Topping.
I hope you enjoy your popcorn. Don’t forget the dessert topping recipe is here also! Enjoy!
Butterscotch Popcorn
Ingredients
Brittle Popcorn Topping:
- 1/2 cup popcorn
- 1 cup Dark brown sugar, packed tight
- 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
Soft Topping:
- 4 Tablespoons (1/2 stick) unsalted butter
- 1/2 Cup packed dark brown sugar
- 1 Teaspoon large flake salt
- 1/2 Cup Heavy cream
- 1 Teaspoon vamilla extract
Instructions
Brittle Popcorn Topping:
- Heat oven to 250 degrees F. Grease a 14 x 10-inch roasting pan.
- Pop the popcorn. Put 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.
- Working quickly and using two spoons, pour syrup over popcorn, stirring to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally.
- 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.
Soft Dessert Topping:
- Melt the butter in a medium heavy bottomed saucepan (not non-stick) over medium heat.
- Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended.
- Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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