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Cashew Caramel Corn


"My grandma used to make this long ago, usually around Halloween, and we would roll it into balls."
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1 h 25 m servings 276 cals
Original recipe yields 24 servings (24 cups)

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  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.

Nutrition Facts

Per Serving: 276 calories; 16.9 g fat; 31.1 g carbohydrates; 2.5 g protein; 20 mg cholesterol; 329 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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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!

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.

It turned out great. Reminds me of Cracker Jack's. Haven't had that since I was a kid!


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?

Really tasty and great for packing in lunches!