Ingredients

Instructions

  1. Heat oven to 250F degrees.
  2. Grease parchment paper on a 14x10" cookie sheet pan.
  3. Pop the popcorn.
  4. Put nuts and popcorn in a very large bowl or stock pot.
  5. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved.
  6. Reduce heat and cook for 5 minutes.
  7. Remove from heat; stir in butterscotch chips, buttershots, baking soda and salt until blended and smooth.
  8. Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly.
  9. Pour mixture into pan; bake 30 minutes.
  10. Remove from oven, cool mixture in pan about 15 minutes.
  11. Turn mixture out of pan onto foil to cool completely.
  12. Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.