Cashew-Caramel Popcorn Toffee
2 cups crushed caramel popcorn
1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup finely chopped salted cashews, toasted
Line an 8x8-inch baking dish with foil; coat foil with cooking spray. Place popcorn evenly into dish.
Melt butter in a large saucepan over medium heat; stir in brown sugar and water until combined. Cook mixture, without stirring, for about 8 minutes or until the hot syrup is a deep golden brown. Stir in vanilla and baking soda until combined. Working quickly, pour hot toffee evenly over popcorn. Sprinke cashews over the top.
Cool completely before lifting out foil and slicing