Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 0
Total Time (median): 1 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put nuts and
popcorn in a very large bowl. 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, vanilla, baking soda and salt
until blended and smooth. Working quickly and using two wooden spoons pour
syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan;
bake 45 minutes, stirring occasionally. 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 airtight containers in cool dry place
up to 2 weeks. Makes about 4 quarts. Can use peanuts or almonds instead of
walnuts.
