Cashew Caramel Corn Recipe - Allrecipes.com
Cashew Caramel Corn Recipe
  • READY IN ABOUT hrs

Cashew Caramel Corn

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 cups Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 25 mins

Directions

  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.
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Reviews More Reviews

Oct 04, 2012

I made this last night and I love it! Delicious and I love the cashews in this. When I make this again, and I will, I will roast the nuts a little bit before I put them in. Yummy recipe!

 
Nov 15, 2014

I didn't have cream of tartar and used dark corn syrup. This turned out yummy. I ended up just leaving it in bite size chunks. Stored in freezer when I need a taste of something sweet.

 

5 Ratings

Mar 11, 2014

Great

 
Nov 23, 2013

Making now almost done. Used cashews and pecans. I'll bake slightly longer because I like it crunchy. This is scrumptious on a rainy evening like tonight. Where's my book?

 
May 01, 2013

Really tasty and great for packing in lunches!

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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