12 cups of popcorn
1/2 cup Coco Corazón
You can also use Iowa Nice Spice or Cha-cha Lima, but if you’re using Cha-cha, add 2 more tbsp
4 tbsp butter or margarine
1/2 tsp baking soda
1/4 cup light corn syrup
1 tsp salt
Smoke Licker Crop Duster work great. If you’re popcorn is already salted, eliminate this salt.
Add roasted nuts like peanuts, cashews or pecans or chocolate chips!
Split the popcorn into two large bowls.
Combine Coco Corazón, butter, and corn syrup in a large microwavable bowl. Give it lots of headroom, because the stuff is going to bubble up.
Microwave for one minute, remove, stir in the butter to melt. If it’s not melted, microwave for another 30 seconds. Then microwave for 1.5 minutes. Remove and stir. Microwave for another 1.5 to 2 minutes—until the toffee starts to bubble. Remove and stir in the baking soda. Stir-stir-stir to blend in.
Pour half of the toffee over the popcorn in each bowl and stir-stir-stir to blend in. I use two spatulas. It feels like I’m conducting a chocolate orchestra.
Spread the popcorn out on wax paper to cool. If you let it cool in the bowls, it will be a big rock.