Pecan Toffee Coffee Popcorn

Bring the movies home with a buzzy twist on a buttery classic! Try our Pecan Coffee Toffee Popcorn topped with a cold brew drizzle.


  • 12 cup popcorn kernels, popped
  • 14 cup Chameleon Cold-Brew Pecan Coffee Concentrate
  • 1 12 cups brown sugar
  • 12 cup unsalted butter (1 stick)
  • 12 tsp sea salt
  • 34 cup pecans


  1. Preheat oven to 300°F
  2. In a large saucepan over medium heat, melt the butter then add the Chameleon, brown sugar and sea salt.
  3. Stir mixture until it comes to a boil. Reduce heat to low and let simmer without stirring for 5 – 10 minutes until mixture is golden and thickens enough to briefly leave a trail when a spoon is scraped along the bottom of the saucepan.
  4. Drizzle toffee over popped popcorn and pecans then stir to evenly coat.
  5. Lay popcorn flat on a parchment lined baking sheet.
  6. Bake 20 – 30 minutes, stirring every 10 minutes.
  7. Let cool at room temperature then break up any clumps.
  8. Store in an airtight container until ready to serve.

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