Butterscotch Cashew Popcorn Soooo Good Recipes

Steps:

• Heat oven to 350 degrees.
• Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips.
• Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
• Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely.
• Cut cake into 24 bars. Remove bars from pan with metal spatula.

Steps:

• In a large kettle or covered pot heat oil and popping corn over medium-hot to hot.
• After first kernel pops, add sugar and salt, cover the pot and shake.
• Place back on heat keep the kernels popping.
• Every 30 seconds or so shake the pot so the sugar and salt coat the popped corn.
• Remove from heat and continue shaking when there's a couple second gap between popping, and pour into a large bowl to eat.

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• Heat oven to 250F degrees.
• Grease parchment paper on a 14x10" cookie sheet pan.
• Pop the popcorn.
• Put nuts and popcorn in a very large bowl or stock pot.
• Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved.
• Reduce heat and cook for 5 minutes.
• Remove from heat; stir in butterscotch chips, buttershots, baking soda and salt until blended and smooth.
• Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly.
• Pour mixture into pan; bake 30 minutes.
• Remove from oven, cool mixture in pan about 15 minutes.
• Turn mixture out of pan onto foil to cool completely.
• Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.