Toffee Nut Popcorn

Serves 8

Ingredients:

3/4 cup pecan pieces

Toffee Sauce:

1. 1/2 cup butter

2. 1/2 cup brown sugar

3. 1/4 cup molasses

4. 1/2 cup whipping cream

5. 1/2 tsp kosher salt

Popcorn:

1. 1 Tbsp light tasting (or regular) olive oil

2. 1/3 cup popping corn kernels

Method:

1. Make the toffee sauce. In a medium saucepan over MED heat, add all the ingredients except the salt.

2. Melt the ingredients together and bring to a simmer. Simmer for 15 minutes, watching the pot and stirring frequently to keep the sauce from flowing over. Add the salt and whisk to combine.

3. Preheat the oven to 400F. Toast the pecan pieces on a baking sheet lined with parchment paper for 5 minutes. Remove from the oven and pour into a large bowl.

4. Pop the corn. Heat the olive oil in a large saucepan over HI heat. Add a couple of kernels at the beginning and cover the pan with a lid. When you hear the first kernel pop, add the remaining kernels to the pot and quickly close the lid. Wait until the popping starts again and turn the heat down to MED. When the popping starts to slow, turn off the burner. Pour the popcorn into the bowl with the pecans.

5. Add the toffee sauce to the bowl and mix with a spatula. Taste test the popcorn and add more salt if you like. I did!

6. Pour the popcorn onto the lined baking sheet and flatten it out with the spatula. Bake in the oven for 10 mins.

7. Remove from the oven and wait for the popcorn to cool and the toffee to harden - about an hour. To speed up the process, place the pan in the fridge or freezer, making sure to protect your shelves from the heat with a tea towel or trivet.