Butterscotch Toffee Popcorn Recipe

• 1/2 c. unsalted butter - (1 stick)
• 1/4 c. heavy cream
• 1 1/2 c. light brown sugar - (firmly backed)
• 1 tsp vanilla extract
• 1 pkt butterscotch morsels - (12 ounce)
• 3 quart popped corn

1. In a large saucepan, combine butter, cream, sugar, vanilla, and butterscotch morsels.
2. Bring to a boil, stirring constantly, over medium heat.
3. Reduce heat to low and cook, stirring constantly, till butterscotch mix reaches 280 degrees on a candy thermometer.
4. Pour mix over popcorn; toss gently to coat proportionately.
5. Store in an airtight container for up to 3 days.
6. This recipe yields about 3 qts.
7. Yield: 3 qts

butter, heavy cream, light brown sugar, vanilla, butterscotch, corn

Taken from cookeatshare.com/recipes/butterscotch-toffee-popcorn-96542 (may not work)