Coffee Popcorn Balls
¼ cup butter
;⁄; cup honey
;⁄; cup maple syrup
1 teaspoon salt
3 packets Starbucks VIA
8 cups freshly popped
popcorn, still warm
In a saucepan, combine butter, honey, maple syrup
and salt. Bring to a boil, then reduce the heat and
simmer for 3 minutes.
Dissolve VIA with a spoonful or two of hot water.
Add to the saucepan carefully, as the mixture is
Pour the mixture over the popcorn, stirring with a
wooden spoon. When the popcorn is evenly coated,
turn out onto a sheet pan. Using an ice cream scoop,
form popcorn balls. Makes about 12 servings.
Coffee Toffee with Milk
Chocolate and Pretzels
2 cups sugar
½ cup water
;⁄; cup ( 2 tablespoons)
8 ounces unsalted butter
½ teaspoon salt
1 cup almond slivers,
1 cup chopped pretzels,
2 packets Starbucks VIA
½ teaspoon vanilla extract
¼ cup ;nely chopped
Grease a 13-by-9-by-2-inch pan.
Combine sugar, water and corn syrup in a saucepan
and bring to a boil. When the temperature reaches
280°F, stir in butter.
When the temperature reaches 315°F, stir in salt,
almonds and half of the pretzels.
Cook until it reaches 320°F. Remove from the heat
and stir in VIA and vanilla. Immediately pour the
to;ee into the prepared pan.
Let cool for 15 minutes, then sprinkle with chocolate
and spread to evenly cover the surface. Sprinkle
with the remaining pretzels, gently pressing into
When the chocolate has hardened, break the to;ee
into squares. Store in an airtight container for up to
2 weeks at room temperature. Makes 8 servings.