Butter Toffee Popcorn Recipe - Brown Sugar Food Blog (2024)

FAQs

What is the difference between caramel and toffee popcorn? ›

Although similar, toffee and caramel are not the same. Toffee is made out of just caramelized sugar and butter, unlike caramel which contains corn syrup and sometimes milk or cream. As a result, toffee popcorn is more brittle and crunchy in flavor and has a distinct buttery taste.

STEP ONE: To a heavy-bottomed medium saucepan set over medium heat add the brown sugar and unsalted butter. STEP TWO: Stir/whisk until the butter is completely emulsified into the sugar. If the butter is separated, continue whisking until they're completely combined and thick. This should take about 3 to 4 minutes.

For savory popcorn: Olive oil, kosher salt, and nutritional yeast. Nutritional yeast is the perfect seasoning if you want cheesy flavor but also want vegan popcorn seasoning. For sweet popcorn: Olive oil, cinnamon, and a dash of brown sugar. This will satisfy your sweet cravings without making your teeth hurt!

Toffee vs Butterscotch

While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.

The English toffee eaten with regularity in America is also called buttercrunch. What's the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar.

The temperature of your butter is critical when creaming butter and sugar. Too cold, and your sugar won't properly dissolve into your butter. Too hot, and your cakes will end up flat and greasy. The magical temperature of softened butter is actually around 65℉, slightly cooler than the ambient temperature of your home.

Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you've ever tasted.

It is possible to overmix the butter and sugar. If you overmix, the butter will separate out of the mixture and it will be grainy and soupy. Be sure to stop once your butter becomes light and fluffy.

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

How to make popcorn more buttery? ›

Microwave the butter until it melts; about 30 seconds if whipped and 1 minute if cold. Place the popcorn you just popped into a bowl. Take out butter and pour over the microwave popcorn. Toss the popcorn to allow the butter to coat it evenly.

Popcorn has few calories and is high in fiber, which can make it a suitable snack for people with diabetes. However, adding butter, sugar, and other toppings may mean it is no longer a healthy choice.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).

First taste fresh buttery caramel, followed by sweet toffee increasing in intensity as you finish. Made in an environment where nuts, peanuts and sesame seeds are present.

Caramel corn is darker brown which means it has deeper caramel flavor. Toffee is much lighter in color; flavor. They are equally good to me but fulfill different cravings or taste. Of Crunch n Munches many varieties I prefer the toffee one.

Caramel corn or caramel popcorn (toffee popcorn in the UK) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup.