Cashew Caramel Corn

Cashew Caramel Corn

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
SugarDuJour
Recipe by  SugarDuJour

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

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Ingredients

Adjust Servings

Original recipe yields 24 cups

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 (4)

Rate This Recipe
Janet Shum
5

Janet Shum

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!

Pisces221
0

Pisces221

Great

Lori.:*+.=*;
0

Lori.:*+.=*;

Making now almost done. Used cashews and pecans. I'll bake slightly longer because I like it crunchy. This is scrumptious on a rainy evening like tonight. Where's my book?

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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My Amish Friend's Caramel Corn

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