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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 24 |
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My grandma used to make this long ago, usually around Halloween, and we would roll it into balls. Ingredients:
5 quarts popped popcorn |
2 cups unsalted cashews |
2 cups packed brown sugar |
1/2 cup light corn syrup |
1 cup unsalted butter |
1 teaspoon salt |
1/4 teaspoon cream of tartar |
1 teaspoon baking soda |
Directions:
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.
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