BUTTERSCOTCH CASHEW POPCORN (SOOOO GOOD!)
This crunchie, sweet, salty snack is a great family treat for Halloween,your monthly cravings,or a good movie! Best made on days with no humidity.Try a mix of your favorite nuts in place of the cashews.
Provided by Rita1652
Categories Lunch/Snacks
Time 50m
Yield 1 bowl full
Number Of Ingredients 9
Steps:
- Heat oven to 250F degrees.
- Grease parchment paper on a 14x10" 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, buttershots, 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.
Nutrition Facts : Calories 3880.6, Fat 231.4, SaturatedFat 93.6, Cholesterol 244, Sodium 3744.7, Carbohydrate 450.1, Fiber 8.2, Sugar 294.8, Protein 43.9
BUTTERSCOTCH-WHITE CHOCOLATE POPCORN BRITTLE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl.
- Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer.
- Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving.
BUTTERSCOTCH-CASHEW BLONDIES
These scrumptious bar cookies are dense with plenty of cashew chunks, toffee bits, and butterscotch chips.
Yield makes 9 large or 16 small
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Whisk together flour, baking powder, and salt in a bowl.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch chips, cashews, and toffee.
- Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
BUTTERSCOTCH CASHEW BARS
I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
GINA'S BUTTERSCOTCH PUDDING POTS AND CASHEW BRITTLE
Steps:
- Whisk the first four ingredients together in a large bowl.
- Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
- Whisk in the half-and-half mixture, and bring to a boil. Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes. Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins. Let cool, then chill in the refrigerator to set for at least 2 hours.
- Serve with Gina's favorite cashew brittle (recipe follows).
- CASHEW BRITTLE
- Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
- Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
- Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
- NOTE
- A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.
POPCORN
Make and share this Popcorn recipe from Food.com.
Provided by Greg Barrow
Categories Lunch/Snacks
Time 10m
Yield 25 cups, 10-12 serving(s)
Number Of Ingredients 3
Steps:
- note: you can use table salt, but fine powdery salt such as pickling salt will infuse into the popped corn better. I use my spice grinder, which is a coffee grinder I use only to grind spices, to make my salt fine.
- Place oil and salt in a stir-fry pan or wok on stove top.
- Stir oil and salt until salt is disolved in oil. I use a rubber spattula.
- Add popcorn and stir the corn until it is covered with the oil.
- cover pan with lid but leave a gap for the steam to escape. I don't use a lid, but instead put aluminum foil over the pan and poke holes in it to let the steam out.
- Turn heat on high and shake pan a couple of times to level out the corn. Wait for corn to begin to pop and then shake pan occasionally. When poping begins to slow remove from stove and pour into large bowl. Enjoy. Go to Recipezaar.com and give five star rating.
Nutrition Facts : Calories 48.2, Fat 5.5, SaturatedFat 0.7, Sodium 116.3
BUTTERSCOTCH POPCORN BARS
"Dotted with peanuts and raisins, these chewy squares are easy to mix up on the stovetop when I know the grandchildren are on the way," writes Carol Stone of Waverly, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the popcorn, peanuts and raisins. In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13-in. x 9-in. pan and press down evenly. Cool before cutting.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 74mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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