ins or until the toffee turns a deep caramel color. Remove from
Pop one package of microwave popcorn, and pour into a large
For caramel sauce, heat cream. Add espresso
ach one.
Combine the caramel popcorn and peanuts in a large
n medium-high heat. Add popcorn kernels and cover with a
l spread the hot caramel coated popcorn onto these later.
n the chocolate chips, caramel bits and toffee pieces.
Divide mixture
Pop popcorn and set aside in a
Pour 2 quarts of popcorn into 1 doubled brown paper bag.
In a 2 quart microwave safe bowl bowl, combine the brown sugar, margarine, white corn syrup, and baking soda.
Microwave on high for 2 minutes. Stir. Microwave 2 minutes more bringing to a boil. Pour caramel over popcorn. Roll down bag and shake well.
Microwave on high for 1 1/2 minutes. Shake. Microwave for 1 1/2 minutes. Shake. Microwave 30 seconds. Shake.
Pour on wax paper to cool.
Heat oven to 275\u00b0.
Grease a large roasting pan or two 13 x 9 x 2-inch baking pans.
Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes).
Pour over popcorn mixture; stir until evenly coated.
Bake 30 minutes, stirring frequently.
Remove from oven; stir 2 minutes until slightly cooled.
Cool.
Store in tightly covered container in a cool, dry place.
emaining ice cream over the caramel/toffee topping.
Cover with plastic
n a large saucepan; add popcorn, cover, and cook, shaking
re melted, stirring occasionally. Spread caramel over 2 cake layers then
Spread popcorn out in a 17 x
edium-high heat. Add the popcorn kernels, cover and keep the
Pop popcorn in an air popper according to manufacturer's instructions.
Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
Mix toffee syrup with popcorn in a large bowl until evenly combined.
In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375\u00b0 for 6-8 minutes or until set. Cool completely on a wire rack.
Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.
n each layer.
Warm caramel(dulce de leche) in microwave
pray.
Spread the popped popcorn on the baking sheet in
In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow to boil for five minutes.
Remove from heat.
Add baking soda and vanilla.
Mix well.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Enjoy!