This is a recipe for irresistible cashew caramel corn, where you can indulge in the perfect combination of crunchy popcorn, buttery caramel, and roasted cashews.
Ingredients: 1/2 cup unpopped popcorn kernels. 1 cup unsalted cashews. 1/2 cup unsalted butter. 1 cup brown sugar. 1/4 cup light corn syrup. 1/2 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract.
Instructions: Preheat oven to 250F 120C. Pop popcorn kernels using your preferred method and place them in a large mixing bowl. Spread cashews on a baking sheet and roast in the oven for 5-7 minutes, or until lightly golden. Remove from oven and set aside. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and quickly stir in baking soda and vanilla extract. The mixture will bubble up. Pour caramel sauce over the popped popcorn and cashews, stirring gently to coat evenly. Spread the coated popcorn and cashews onto a large baking sheet lined with parchment paper. Bake in the preheated oven for 45-60 minutes, stirring every 15 minutes to ensure even coating. Once done, remove from oven and let cool completely. Break into clusters and enjoy!
Prep Time: 15 minutes
Cook Time: 60 minutes
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