Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
Servings:
24
Yield:
24 cups
Ingredients
Directions
Preheat the oven to 200 degrees F (95 degrees C).
Combine popcorn and cashews in a large roasting pan.
Combine brown sugar, butter, corn syrup, salt, and cream of tartar in a large saucepan; bring to a boil, stirring constantly, until a candy thermometer inserted into middle of syrup, not touching bottom of saucepan, 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. Form into balls while still warm, if desired.
Nutrition Facts (per serving)
| 276 | Calories |
| 17g | Fat |
| 31g | Carbs |
| 3g | Protein |
