Buttercrunch Popcorn
This is really luscious and makes a quick and inexpensive gift for Christmas. I suggest using only butter (not margarine) because the butter flavor is dominant.
This is really luscious and makes a quick and inexpensive gift for Christmas. I suggest using only butter (not margarine) because the butter flavor is dominant.
- Carbohydrate 418.6247475 g
- Cholesterol 249.28 mg
- Fat 251.54423 g
- Fiber 30.2994993400574 g
- Protein 49.23057 g
- Saturated Fat 74.577208 g
- Serving Size 1 1 recipe (790g)
- Sodium 1605.2815 mg
- Sugar 388.325248159943 g
- Trans Fat 13.88157 g
- Calories 3972 calories
Step-by-step
- Heat oven to 250~.
- Grease 14x10" roasting pan.
- Pop the popcorn.
- Put nuts and 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, baking soda and salt until blended and smooth.
- Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir 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; store in airtight containers in cool dry place up to 2 weeks.
- Makes about 4 quarts.
- Can use peanuts or almonds instead of walnuts.
The Chemistry of the Crunch
Baking soda introduced off the heat reacts with acidic brown sugar to release microscopic carbon dioxide bubbles. Aerating the hot syrup creates a porous, brittle structure instead of a hard, tooth-shattering glass shell. Stir this leavening agent in rapidly because the foaming action begins immediately upon contact.Thermal Management in the Oven
Low heat at 250 degrees Fahrenheit drives off residual moisture without scorching the delicate dairy solids. Stirring the mixture every fifteen minutes during the 45-minute bake redistributes heat evenly across the roasting pan. Sugar must reach the proper dehydration phase to guarantee crispness rather than chewiness once cooled.Storage and Make-Ahead Mechanics
Airtight containers placed in a cool, dry environment protect the finished batch from ambient humidity for up to two weeks. Moisture absorption rapidly destroys the brittle texture, making airtight seals non-negotiable. Walnuts can freely substitute for peanuts or almonds at a one-to-one ratio without altering the core thermal parameters of the sugar syrup.
