Cashew Caramel Corn

Cashew Caramel Corn
  • 5 quarts popped popcorn
  • 2 cups unsalted cashews
  • 2 cups packed brown sugar
  • 1/2 cup light corn syrup
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon baking soda


  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Mix popcorn and cashews together in a large roasting pan.
  3. Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
  4. Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
  5. Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.

03/27/2018
Cashew Caramel Corn, recipe PT15M PT1H 5 455 calories

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