Banoffee + Nutella Greek Yogurt Waffle Cone

5-6 cups of air popped popcorn
2/3 cup brown sugar
1 tablespoon molasses
5 tablespoons unsalted butter, cut into chunks
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 cup salted cashews
Waffle cones
2-3 waffle or regular ice cream cones (use gluten free cones for a gluten free version)
1 1/2 cups plain greek yogurt (may use regular yogurt if desired)
1/2 teaspoon vanilla extract
1 banana, sliced
6-9 (rounded) tablespoons Nutella

Preheat oven to 250 degrees. Grease a baking sheet with cooking spray or line with a silpat.
Add the popcorn and cashews to a large bowl.
In a medium sauce pot, combine the brown sugar, molasses, butter and salt. Bring the mixture to a low boil, stirring constantly with a whisk to melt sugar and fully combine all ingredients. Continue to whisk mixture for 3-4 minutes. Remove the caramel from the heat and slowly stir in the vanilla. Working quickly, pour the caramel mixture over the popcorn and cashews. Toss well to coat.
Bake in the preheated oven for 30 to 60 minutes, stirring every 10-15 minutes and scooping any caramel from the bottom of the pan back onto the popcorn to coat the popcorn thoroughly. The longer you cook the popcorn the drier it will be. Once the popcorn has cooked at least 30 minutes turn it out in a single layer onto parchment or wax paper and allow to cool fully.
To assemble the cones, mix the greek yogurt with the vanilla in a small bowl. Add the Nutella to another small bowl and warm it in the microwave for 30-60 seconds or until it is easily spreadable.
Place the cones in a drinking glass so they can stand. Layer each cone with greek yogurt, a drizzle of warmed Nutella, banana slices and then popcorn. Repeat the layers three times or until you have reached the top of your cones. Drizzle with a little more Nutella and add a handful more of popcorn. EAT!