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Butterscotch Toffee Popcorn

Author: Lisa Longley


  • 8 cups popped popcorn see note
  • 1 cup butterscotch chips melted
  • vegetable shortening optional
  • 1/2 cup toffee bits


  • Spread the popcorn out over a wax paper lined baking sheet. Drizzle it with about half of the melted butterscotch. If the butterscotch is too thick to drizzle, add vegetable shortening until it is thin enough to drizzle.
  • Add about half of the toffee chips, sprinkling them on top, then the remainder of the butterscotch, and the remainder of the toffee chips.
  • Allow it to dry completely before breaking it apart and storing it in an air tight container. (It shouldn't take more than about 30 minutes to dry.)


For the popcorn, you can either use a popped bag of microwave popcorn, or you can take 1/3 cup of popcorn kernels, place them in a large microwaveable bowl, cover them with a drizzle of vegetable oil, cover the bowl with a microwaveable plate, and cook for three to four minutes or until the popcorn stops popping. Remove the unpopped kernels before making the recipe.