Popcorn Recipes

Mixed Fruit and Toffee Popcorn

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Yield: about 22 (1/2 cup) servings


  • 8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
  • 1 cup butter
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 cup broken pecans
  • 1/2 teaspoon vanilla extract
  • 1 (6 ounce) package mixed dried fruit bits (1 1/2 cups)


  1. Remove all unpopped kernels from popped corn. Place popcorn in a buttered 17 x 12 x 2-inch baking pan. Keep popcorn warm in a 300 degrees F oven while making syrup mixture.
  2. Butter the sides of a heavy 2 quart saucepan. In the saucepan combine the butter or margarine, sugar, water, and corn syrup. Bring mixture to boiling over medium heat. Cook for 8 to 10 minutes, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture on sides of pan.
  3. Carefully clip a candy thermometer to the side of the pan. Cook and stir mixture over medium heat until thermometer registers 255 degrees F, hard-ball stage (10 to 15 minutes). The mixture should boil at a moderate, steady rate over the entire surface.
  4. Remove saucepan from heat; remove candy thermometer. Quickly add pecans and vanilla extract; stir until combined.
  5. Pour mixture over the popcorn, toss gently to coat.
  6. Bake, uncovered, in a 300 degrees F oven for 15 minutes.
  7. Remove popcorn from oven; stir in fruit bits.
  8. Bake, uncovered, for 5 minutes more.
  9. Turn popcorn mixture onto a large piece of foil.
  10. Cool mixture completely.
  11. Serve immediately or store, tightly covered, in a cool, dry place.


Per 1/2 cup serving: 171 cal, 10g fat, 24mg chol, 1g pro, 20g carb, 0g fiber, 105mg sodium U.S. RDA: 12% vit. A

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