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