- 2 cups butterscotch chips
- 1 cup light corn syrup
- 1/4 cup butter
- 16 cups popped popcorn
- 2 1/4 cups salted peanuts
Butterscotch Popcorn Crunch Directions:
Make sure and remove any unpopped popcorn kernels before coating the popcorn. Although we really like the addition of peanuts, you could substitute another nut or leave them out entirely.
- Preheat oven to 225. Grease a roasting pan or 2 9×13 pans.
- In a large saucepan, combine the chips, corn syrup and butter. Cook, stiffing constantly, over medium heat until the mixture boils. Remove from heat.
- Spray a large heat-proof bowl with cooking spray. Add the popcorn and peanuts. pour the butterscotch mixture over and using a wooden spoon or spatula stir to coat evenly. Pour into prepared pans and cook for 35-40 minutes, stirring or shaking the pans every 10 minutes. Remove from oven and allow to cool; break into pieces before serving (We poured it onto waxed paper when it was cool enough to handle, and allowed it to cool completely before breaking up).
My sister found a recipe for Butterscotch Popcorn Crunchies in an old Nestle Cookbook. After making a few minor changes, we had a winner. We think it’s a fun variation from your typical caramel corn recipe and sure to be hit with all the butterscotch lovers in your life.
With no candy thermometer and easy to find ingredients, it’s a simple recipe to prepare; just don’t stray to far from the kitchen, as it does need stirred or shaken quite frequently.
If you never made caramel type candy before, be prepared to use plenty of hot, soapy water to clean all of your pots, pans and utensils. Candy making can get a little messy, but it’s worth it.