Why not make your own to take with you to your baseball tailgate?
4 tablespoons butter, plus a little more for the baking sheet
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3 oz bag microwave popcorn) popcorn
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
- Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
- In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working 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 parchment-paper-lined baking sheet; let cool. **Store in airtight container up to 1 week.
Recipe Source: MarthaStewart.com