Butterscotch Cashew Popcorn

Butterscotch Cashew Popcorn 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 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.