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Cashew Caramel Corn

Cashew Caramel Corn

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SugarDuJour

My grandma used to make this long ago, usually around Halloween, and we would roll it into balls.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Janet Shum
5
10/4/2012

I made this last night and I love it! Delicious and I love the cashews in this. When I make this again, and I will, I will roast the nuts a little bit before I put them in. Yummy recipe!

Beachbaby 72
0
11/15/2014

I didn't have cream of tartar and used dark corn syrup. This turned out yummy. I ended up just leaving it in bite size chunks. Stored in freezer when I need a taste of something sweet.

Pisces221
0
3/11/2014

Great