Cashew Caramel Corn – a delicious recipe with popcorn, unsalted cashews, brown sugar, light corn syrup, unsalted butter, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
959
kcal
Calories
48
g
Fat
138
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 quarts popped popcorn, 2 cups unsalted cashews, 2 cups packed brown sugar, 1/2 cup light corn syrup, and more.
Yes, Cashew Caramel Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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