Ingredients
24
24 servings
- •5 quarts popped popcorn
- •2 cups unsalted cashews
- •2 cups packed brown sugar
- •½ cup light corn syrup
- •1 cup unsalted butter
- •1 teaspoon salt
- •¼ teaspoon cream of tartar
- •1 teaspoon baking soda
Instructions
- Preheat oven to 200 degrees F (95 degrees C).
- Mix popcorn and cashews together in a large roasting pan.
- 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.
- Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 276
- Carbohydrate: 31g
- Fat: 17g
- Fiber: 1g
- Protein: 3g
- Sugar: 20g
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