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Cashew Butter Crunch Popcorn Recipe

   
 

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     Cashew Butter Crunch Popcorn

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   15
Ingredients
14 cups freshly popped popcorn (made from ½ cup popcorn kernels and 2 Tbsp. canola oil)
1½ cups salted roasted cashews
8 Tbsp. (1 stick) butter, plus additional for greasing
1 cup packed light brown sugar
¼ cup light corn syrup
½ tsp. salt
¼ tsp baking soda
 
Instructions
Preheat oven to 250°F. Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven. Mix butter, brown sugar, corn syrup and salt in a small saucepan; stir frequently until simmering and sugar dissolves. Clip a candy thermometer to the inside of the pan and continue cooking undisturbed until temerature reachs 248°F (firm-ball stage).
Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth.
Drizzle sugar mixture evenly over popcorn and cashews; toss well with flat metal spatula or spoon.
Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days.


Originally Submitted 11/13/2008





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