1 bag Newman's Own® Butter, Light Butter, or Butter Boom Flavor
1 ½ cups cashews, chopped
1 cup crunchy granola
1 cup honey
1 cup cashew butter
1 tsp vanilla extract
3 ¼ cups semi-sweet chocolate chips
Grease a 13'x9' baking dish. Pop popcorn according to package directions. Pour popcorn into large bowl. Carefully separate popped corn from the unpopped kernels. Place in large bowl; add cashews and granola and toss to mix.
In 2-quart saucepan, heat honey over medium heat until it reaches a rolling boil, stirring frequently. Add cashew butter and vanilla and cook 2 minutes, whisking frequently, until smooth. Add to popcorn mixture and stir with rubber spatula until coated.
Add chocolate chips and quickly combine with five or six stirs. Try not to make them melt throughout the mixture. Quickly pour mixture into greased dish and spread. Using back of spoon, press the mixture evenly. Cool in the refrigerator for approximately 1 hour.
Cut into 48 pieces. Store in refrigerator.
Variation: In place of cashews and cashew butter, use peanuts and peanut butter.
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