Cashew Butter Crunch Popcorn Recipe

14 C popped corn

1 1/2 C salted cashews

8 T margarine

1 C packed light brown sugar

1/4 C white corn syrup

1/2 tsp salt

1/4 tsp baking soda

Preheat oven to 250 degrees. Lightly butter a large baking sheet. Spread popcorn and cashews on sheet. Keep warm in oven. Mix margarine, brown sugar, cornsyrup, and salt in a small saucepan. Stir frequently until simmering and sugar is dissolved. Clip a candy thermometer to the inside of the pan and continue cooking undisturbed until temperature reaches 248 degrees (firm ball stage). Remove from heat and stir in baking soda. The mixture will roll vigorously. Continue stirring until smooth. Drizzle sugar mixture evenly over popcorn and cashews. Toss well with flat metal spoon. Bake 45 minutes, tossing every ten minutes. Cool on baking sheet, then store in a covered container at room temperature up to three days. Makes 15 cups.