Ingredients:

  • 10 cups popped popcorn (plain, unsalted)
  • 1/2 cup roasted pecans or peanuts
  • 1/2 cup unsalted butter
  • 1 cup granulated white sugar
  • 1/4 cup light corn syrup
  • 1/2 tsp fine sea salt
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
  2. Spread the popped popcorn and roasted pecans or peanuts evenly across the prepared baking sheet.
  3. In a heavy-bottomed saucepan over medium heat, melt the unsalted butter, then stir in the granulated white sugar, light corn syrup, and fine sea salt.
  4. Increase heat slightly and bring the mixture to a boil. Use a candy thermometer to simmer the mixture until it reaches the hard-crack stage of 280°F (138°C), appearing as a deep mahogany syrup.
  5. Remove the saucepan from heat immediately and stir in the vanilla extract.
  6. Quickly pour the hot toffee over the popcorn and nuts on the baking sheet.
  7. Using a spatula, gently fold the popcorn until every piece is evenly glazed before the toffee hardens.
  8. Bake for 5–8 minutes to remove residual moisture and ensure a professional snap.
  9. Allow the popcorn to cool completely on the pan before breaking it into clusters.