Rating: 5 stars 4.8
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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; carbohydrates 31.1g; fat 16.9g; cholesterol 20.3mg; sodium 329.2mg. Full Nutrition
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