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1.
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Preheat oven to 200 F. Melt butter, sugar, corn syrup and sea salt in a large pot over medium heat.
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Allow the sugar mixture to come to a gentle boil.
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Once the syrup begins to boil set the kitchen timer for 5 minutes.
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During this time, do not stir the mixture.
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Allow it to boil and foam on its own.
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2.
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While the caramel is boiling, line a roasting pan or cookie sheet with wax paper.
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Place the popped corn in the pan.
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Sprinkle with cashews.
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3.
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After 5 minutes, remove the pot of caramel from the heat and carefully stir the baking soda into the pot.
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4.
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Immediately pour over the popcorn and cashews.
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Stir to coat.
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5.
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Place pan in the oven and bake for 1 hour, stirring every 15 minutes.
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After 45 minutes, sprinkle the chocolate chips over the caramel corn.
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Return to the oven for the final 15 minutes.
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Note: If you want a crisper finished product, add an additional 15 minutes to the baking for a total of 75 minutes.
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6.
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Remove from the oven and gently stir.
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7.
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Pour onto another wax paper-lined pan and allow to cool for at least 30 minutes.
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8.
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Store any leftover Turtle Corn in an airtight container at room temperature.
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Note: I made this using old-fashioned popping corn, popped on the stove top.
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For the 6 cups of popped corn, I used 1 cup of kernels in 1/4 cup oil.
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You can make it with plain microwave corn or air-popped corn as well.
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All that matters is that the popcorn is fresh and plain.
