December 12th, 2016

Salted Caramel Cashew Popcorn



The holidays are a good time to settle in with a big bowl of popcorn and a good movie.  This Salted Caramel Cashew Popcorn is a perfect treat for a cold winter’s night- the salt and nuts compliment the sweet caramel popcorn and make a perfect match.  Your family will love this!

If you feel inclined to share, this addictive treat is simple to make, so you can easily make another batch your friends and neighbors. They will love you too! Find a cute tag to wrap it with  here!





Salted Caramel Cashew Popcorn


½ cup unpopped popcorn kernels (about 16 cups popped corn)

1 1/2 cup cashews (pecans and almonds are good too) more to taste

1 cup salted butter

1 cup light brown sugar

1/3 cup light corn syrup

1 1/2 – 2 tsp kosher or sea salt, divided


Preheat your oven to 300 degrees.  Line a large baking sheet with parchment or a silicone mat and set aside.

Pop the popcorn using air popper into a large bowl.  Add the cashews to the popcorn.

 In a small saucepan melt the better, brown sugar, corn syrup and 1 teaspoon salt over medium heat.  Bring to a boil and continue to boil for 4 minutes without stirring.  Pour the caramel sauce over the popcorn and stir to coat evenly.

Spread the popcorn into the lined pan and sprinkle with remaining salt (1/2 teaspoon to 1 teaspoon) to taste.  Bake for 30 minutes, stirring ever 10 minutes.

Allow popcorn to cool on a parchment or foil lined counter.  Store leftovers (if you have any) in an airtight container.



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