Recipe

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• 1/2 cup popcorn
• 1 cup brown sugar , packed
• 1/2 cup corn syrup
• 1/2 cup butter
• 1/4 cup butterscotch chips
• 1 tsp dekuyper butterscotch schnapps
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups cashews

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