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POPCORN CASHEW PULLS

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 16
INGREDIENTS
  • 2 bags (78 g each) ACT II® Butter Microwave Popcorn
  • 1-1/2 cups chopped salted cashews
  • 1 6 oz = about 1-1/3 cups pkg (6 oz each) dried cranberries
  • 2 cups maple-flavored pancake syrup
  • 1 tablespoon cider vinegar
  • 1/4 1/4 cup = 1/2 stick cup Parkay® Original-stick
  • 2 teaspoons vanilla extract
DIRECTIONS

Microwave popcorn according to package directions; remove any unpopped kernels. Place 16 cups of popped corn in very large bowl. Add cashews and cranberries; mix lightly. Set aside. Cover baking sheet with parchment paper; set aside.

Mix syrup and vinegar in deep saucepan until well blended. (Saucepan must be deep to prevent syrup from boiling over edge.) Bring to boil over high heat, stirring occasionally. Continue boiling until temperature on candy thermometer reaches 250°F, or until a small amount of mixture dropped into very cold water forms a firm ball that does not flatten when removed from water (about 15 minutes), stirring occasionally. Remove from heat. Add Parkay and vanilla; stir until Parkay is completely melted and mixture is well blended.

Drizzle immediately over popcorn mixture. Carefully toss with spatulas until popcorn is evenly coated. Spread onto prepared baking sheet; cool completely, about 30 minutes. Store in tightly covered container at room temperature.