• Tweet

4 tablespoons butter, plus more for baking sheet
10 cups plain unsalted popped popcorn
1 cup cashews or peanuts, coarsely chopped (optional)
1/2 cup packed light-brown sugar
1/4 teaspoon Coarse Salt

• Preheat oven to 300 degrees.
• Butter a large baking sheet.
• Place popcorn in a large bowl.
• Add cashes to bowl and toss to combine. Set aside.
• In a small saucepan, bring butter, sugar, 1/4 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly.
• Working VERY quickly, drizzle popcorn with sugar syrup, and toss.
• Spread popcorn evenly on prepared baking sheet.
• Bake, tossing occasionally, until golden and shiny, about 40 minutes.
• Transfer hot popcorn to a parchment-paper-lined baking sheet; let cool.
• Store in airtight container up to 1 week.

CARROT CHEESE BALLS
8 ounces cream cheese, softened
4 ounces yellow cheddar cheese, finely grated (2 cups loosely packed)
1 cup finely grated carrots

• In a medium bowl combine cream cheese, cheddar cheese, and carrot.
• With moistened hands, gently form about 24 balls.
• Serve or refrigerate, covered with plastic wrap, up to 2 days.