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

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
24
Yield:
24 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C).

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  • 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.

Nutrition Facts

276 calories; protein 2.5g 5% DV; carbohydrates 31.1g 10% DV; fat 16.9g 26% DV; cholesterol 20.3mg 7% DV; sodium 329.2mg 13% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2012
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! Read More
(5)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2012
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! Read More
(5)
Rating: 5 stars
11/15/2014
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. Read More
(2)
Rating: 5 stars
03/11/2014
Great Read More
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Rating: 5 stars
05/01/2013
Really tasty and great for packing in lunches! Read More
Rating: 5 stars
11/23/2013
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? Read More
Rating: 4 stars
01/26/2018
It turned out great. Reminds me of Cracker Jack's. Haven't had that since I was a kid! Read More
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