Coffee Toffee Popcorn
This Coffee Toffee Popcorn Munch is loaded with candy bits and chocolate covered coffee beans. It's a fun snack mix to munch on while you watch tv.
This Coffee Toffee Popcorn Munch is loaded with candy bits and chocolate covered coffee beans. It's a fun snack mix to munch on while you watch tv.
- Carbohydrate 152.91584 g
- Cholesterol 11.648 mg
- Fat 11.8186133333333 g
- Fiber 25.9914666667779 g
- Protein 23.44272 g
- Saturated Fat 3.32890133333333 g
- Serving Size 1 1 cups snack mix (198g)
- Sodium 35.4293333333333 mg
- Sugar 126.924373333222 g
- Trans Fat 1.96339733333334 g
- Calories 780 calories
Step-by-step
- In a large bowl, combine the popcorn and marshmallows.
- Place the white chocolate melts in a microwave safe bowl. Heat for 30 seconds and stir. Heat again for 15 seconds and stir until creamy. Stir in the espresso powder.
- Pour the melted chocolate over the popcorn mixture and stir until coated. Spread out on a large cookie sheet covered with wax paper. Sprinkle with the toffee chips and toss lightly again.
- Add half of the chocolate covered coffee beans and toss again. Place in the refrigerator for 5 minutes to set up. Remove and break into chunks and stir in the rest of the coffee beans. Store in an airtight container.
The ingredient list leaves out the crucial behavior of white chocolate when exposed to even minor sources of moisture. Fat-based confectionery coatings contain fractionated palm kernel oils rather than cocoa butter, meaning they seize instantly upon contact with steam or water droplets. Microwave the melts in short fifteen-second bursts, stirring vigorously between intervals to distribute heat evenly and prevent scorching the delicate dairy solids. Instant espresso powder dissolves directly into this warm lipid phase without adding liquid, dispersing bitter coffee notes uniformly across the batch.
Temperature control dictates success or failure when combining the melted confection with popped grains. Pouring boiling-hot syrup creates soggy kernels, so let the chocolate cool slightly until it registers lukewarm on the wrist before coating the popcorn and miniature marshmallows. Chilling the spread mixture on a wax paper-lined cookie sheet for precisely five minutes in a refrigerator firms the coating without making the popcorn stale. Break the hardened sheet into uneven chunks and store the final snack mix in an airtight container at room temperature for up to five days to maintain crispness.
