Crisp toasted cashews and miniature pretzel twists join with popcorn in this sweet molasses-scented treat.
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10 cups popped popcorn
2 cups tiny pretzel twists
1 (8.5-ounce) can (1 1/2 cups) dry roasted or salted cashews
1/4 cup Land O Lakes® Butter
1 cup firmly packed brown sugar
3 tablespoons light corn syrup
2 tablespoons molasses
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 300°F.
Combine popcorn, pretzel twists and cashews in roasting pan.
Melt butter over low heat in 2-quart saucepan. Stir in brown sugar, corn syrup, molasses and salt. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil. Reduce heat to medium-low; cook, without stirring, 5 minutes. Remove from heat. Stir in soda until mixture foams and lightens in color.
Pour over popcorn mixture; gently stir to coat. Bake 20 minutes, stirring halfway through baking time. Spread onto large piece of aluminum foil. Cool completely. Break into pieces. Store in container with tight-fitting lid.
Use conventionally popped, air-popped, or microwave popcorn in this recipe. Discard any unpopped kernels. If using popcorn that is already salted, reduce salt to 1/4 teaspoon.
Explore reviews fromour online community
this recipe is delicious. I substituted honey roasted peanuts for the cashews. I will be making it for Christmas gifts. Next time I am going to double the molasses mixture so it is more candy like. YUMMY YUMMY
Fresh-popped popcorn is delicious with just butter and salt — and it’s even better made into these crunchy snacks, from sweet to spicy.