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Cashew Caramel Corn

4

0 min

Cashew Caramel Corn

Cashew Caramel Corn Photo 1

Time

0 min

Serving

24 persons

Calories

276

Rating

4.00★ (8)

Cuisine

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

Ingredients

  • quarts popped popcorn: 5 piece
  • unsalted cashews: 2 cups
  • packed brown sugar: 2 cups
  • light corn syrup: 0.5 cup
  • unsalted butter: 1 cup
  • salt: 1 tsp
  • cream of tartar: 0.25 tsp
  • baking soda: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 200 degrees F (95 degrees C).
    Cashew Caramel Corn Photo 2
  2. Mix popcorn and cashews together in a large roasting pan.
    Cashew Caramel Corn Photo 3
  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.
    Cashew Caramel Corn Photo 4
  4. Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
    Cashew Caramel Corn Photo 5
  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.
    Cashew Caramel Corn Photo 6

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