HOW TO MAKE SWEET AND SALTY POPCORN RECIPES

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

Steps:

• Line a 9"-x-13" baking pan with parchment. In a large pot, melt butter over medium heat. Reserve 1 cup marshmallows, then add all remaining marshmallows and salt to pot and stir until completely melted. Reduce heat to the lowest setting and fold in popcorn until well coated.
• Immediately pour half the popcorn mixture into prepared pan and top evenly with half the candy and ½ cup marshmallows. Pour in remaining popcorn mixture and smooth top, being careful not to pack mixture into the pan too much. Top with remaining candy and marshmallows and press gently to adhere.
• In a microwave-safe bowl, melt white chocolate and oil together in 20-second intervals until smooth. Drizzle all over popcorn, then top with sprinkles.
• Let cool completely until chocolate has solidified before cutting into 12 bars.