1/2 cup popcorn
1 cup brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon dekuyper butterscotch schnapps
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups cashews
Heat oven to 250F degrees.
Grease parchment paper on a 14×10″ 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, schnapps, 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.
Recipe courtesy of Food.com