Description
An easy oven version of cashew caramel corn. Sweet and salty and perfect for sharing.
Ingredients
Scale
- 16 cups popped plain popcorn (I used a big bag of Skinny Pop)
- 2 – 3 cups roasted salted cashews
- 2 cups light brown sugar
- 1/2 cup corn syrup
- 16 Tbsps butter (two sticks)
- 1/2 tsp cream of tarter
- 1 tsp baking soda
Instructions
- Preheat oven to 250 degrees.
- Line two cookie sheets with parchment paper.
- Place popcorn and cashews in a large bowl or combine and spread on the lined cookie sheets.
- In a medium saucepan over low heat, combine the brown sugar, corn syrup, butter, and cream of tarter.
- Once the butter is melted, turn the head up to medium-high and boil the mixture for 5 minutes.
- Remove pan from the heat and add baking soda. Stir well.
- Pour the caramel mixture over the popcorn and nuts. Stir with a plastic spatula to ensure even coating. Spread evenly onto lined cookie sheets.
- Place in oven and bake for 45 minutes, stirring every 15 minutes.
- Once baked, slide parchment paper off the hot pans onto the countertop so popcorn and caramel can cool.
- Once cooled, break apart into clusters.
- Store in a metal or plastic container.
Notes
When adding the baking soda the mixture will foam up – this is normal.
Substitute whatever nut you fancy.