Gluten-Free Chocolate Caramel Nut Popcorn

• 2 cups Roasted, Salted Cashews
• 8 cups Popped Popcorn, Un-popped Kernels Removed
• 6 Tablespoons Earth Balance Buttery Spread
• 1- 1/2 cup Pure Maple Syrup
• 1/2 teaspoons Sea Salt
• 12 ounces, weight Package Of Dark Chocolate Chunks Or Chips

1. Toss together nuts and popcorn in a large bowl.
2. Line a large shallow baking pan with foil.
3. Lightly grease the foil and a wooden spoon.
4. Get your candy thermometer readyyoull need it in a moment.
5. Melt Earth Balance in a heavy saucepan over moderate heat.
6. Once melted add syrup and salt.
7. Then bring to a boil, without stirring, and continue to heat until mixture registers 300 degrees F on a candy thermometer.
8. This will take roughly 15 to 20 minutes.
9. Remove pan from heat.
10. Pour syrup over nuts and popcorn, stirring briskly with the greased spoon to coat everything with the syrup.
11. Immediately spread popcorn into the prepared baking pan.
12. In a microwave safe bowl melt chocolate chips for 90 seconds stirring once at the halfway point.
13. Then continue with additional 30 second heat bursts, until melted.
14. Drizzle over the popcorn mixture.
15. Cool completely, then break into bite-size pieces.

cashews, kernels, buttery, maple syrup, salt, chocolate

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-chocolate-caramel-nut-popcorn/ (may not work)