Chock full of popcorn and cashews, this sweet and salty snack is irresistible.
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4 cups popped popcorn, salted
2 3/4 cups sugar
1 cup water
3/4 cup light corn syrup
1/4 cup Land O Lakes® Butter
1 teaspoon vanilla extract
1/4 teaspoon baking soda
8 ounces (about 2 cups) salted cashew pieces
1 teaspoon coarse salt
Line 15x10x1-inch baking pan with aluminum foil. Spray with no-stick cooking spray; set aside.
Place popcorn in food processor bowl fitted with metal blade. Pulse several times to break up popcorn into small pieces. Set aside.
Combine sugar, water and corn syrup in 3-quart heavy saucepan; cook over medium-high heat, stirring occasionally, 15-20 minutes or until candy thermometer reaches 280ºF or small amount dropped into ice water forms hard pliable threads.
Add butter; continue cooking, stirring constantly, 5-6 minutes or until candy thermometer reaches 300ºF or small amount of mixture dropped into ice water forms hard brittle threads. Remove from heat; add vanilla and baking soda. Stir until well mixed (mixture will foam).
Add popcorn and cashews; stir to coat. Pour onto prepared pan, spreading evenly. Sprinkle with coarse salt. Cool completely. Break into pieces.
Celebrate the eight nights of Hanukkah with these sweets inspired by traditional Hanukkah baking.