CASHEW CARAMEL CORN

CASHEW CARAMEL CORN

Author: Terri
INGREDIENTS
    • 1 3.5 oz bag of microwave popcorn, popped (about 8 cups)
    • ¾ cup brown sugar, packed
    • 6 Tbs butter
    • 3 Tbs light corn syrup
    • ¼ tsp baking soda
    • ¼ tsp vanilla
  • 1 cup whole cashews, chopped
INSTRUCTIONS
    1. Preheat oven to 300°.
    1. Cover a large cookie sheet with foil. Butter the foil and set aside.
    1. Chop cashews to desired size, set aside.
  1. Heat microwave popcorn according to package directions while the caramel sauce is boiling. Leave in bag and set aside.
For the Caramel sauce
    1. In a small saucepan, combine brown sugar, butter and corn syrup.
    1. Stir constantly over medium heat until caramel sauce comes to a boil.
    1. Continue boiling for 5 minutes over medium heat. No stirring needed at this point.
    1. Turn off flame, stir in baking soda and vanilla.
    1. Add popcorn and cashews to a large mixing bowl.
    1. Pour caramel sauce over popcorn and cashews.
    1. Gently stir until well coated.
    1. Spread onto a second large cookie sheet and bake for 15 minutes.
    1. Take out of the oven, stir, then return to oven. Continue cooking for an additional 5 minutes.
    1. Remove from oven and pour cashew caramel corn onto prepared buttered, foil lined, cookie sheet, spread evenly.
  1. Let cool and enjoy!
NOTES
Adapted from Better Homes and Gardens New Cookbook, pg 179.
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