English toffee popcorn balls

[Guest guest]

These are not lowfat but are very good :)JennOttawa, Ontario,

Canadahttp://www.blackspheretech.com/jenn/

 

* Exported from MasterCook *

 

ENGLISH TOFFEE POPCORN BARS

 

Recipe By : SOAR -- http://soar.berkeley.edu/recipes/

Serving Size : 20 Preparation Time :0:00

Categories : Candy 8 Point

Desserts Done By Dotties Calculator

Soar Recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cups popcorn, air-popped

1 cup peanuts

1 cup coconut flakes -- toasted

--TOFFEE--

1 1/2 cups butter or margarine

1 1/2 cups sugar

3 tablespoons water

4 1/2 teaspoons light corn syrup

--CHOCOLATE TOPPING--

1 1/2 cups chocolate, unsweetened -- pieces or chip(9 oz)

1 tablespoon shortening

 

Combine popcorn, peanuts and toasted coconut. Cover bottom of a buttered 15 1/2

by 10 1/2 by 1-inch jelly-roll 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 2-quart 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 soft-crack stage on a candy

thermometer (280 degrees). Immediately pour mixture over warm popcorn in

jelly-roll 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.

 

Source: SOAR " Searchable Online Archive of Recipes "

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 314.4 cal, 24.7g (66%) fat, 2.9g fibre, 153mg sodium, 25g

carbs, 3.6g protien

 

Per serving: 7.77 WW points