Cashew Caramel Corn Recipe

Prep Time::15 mins

Cook Time:: 1 hr 10 mins

Total Time:: 1 hr 25 mins

Servings::24

Yield::24 cups

Ingredients

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Original recipe (1X) yields 24 servings

5 quarts popped popcorn

2 cups unsalted cashews

2 cups packed brown sugar

½ cup light corn syrup

1 cup unsalted butter

1 teaspoon salt

¼ teaspoon cream of tartar

1 teaspoon baking soda

Directions

Preheat oven to 200 degrees F (95 degrees C).

Mix popcorn and cashews together in a large roasting pan.

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.

Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.

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.

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