Cashew Caramel Corn

• Vegetarian
• Gluten free

• Condiments

  • 3 tbsp Corn syrup, light

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1/4 tsp Vanilla

• Nuts & Seeds

  • 1 cup Cashews, whole

• Snacks

  • 1 3.5 oz bag Microwave popcorn

• Dairy

  • 6 tbsp Butter

Found on greatgrubdelicioustreats.com

Description

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

Directions

• Preheat oven to 300°.
• Cover a large cookie sheet with foil. Butter the foil and set aside.
• Chop cashews to desired size, set aside.
• Heat microwave popcorn according to package directions while the caramel sauce is boiling. Leave in bag and set aside.
• In a small saucepan, combine brown sugar, butter and corn syrup.
• Stir constantly over medium heat until caramel sauce comes to a boil.
• Continue boiling for 5 minutes over medium heat. No stirring needed at this point.
• Turn off flame, stir in baking soda and vanilla.
• Add popcorn and cashews to a large mixing bowl.
• Pour caramel sauce over popcorn and cashews.
• Gently stir until well coated.
• Spread onto a second large cookie sheet and bake for 15 minutes.
• Take out of the oven, stir, then return to oven. Continue cooking for an additional 5 minutes.
• Remove from oven and pour cashew caramel corn onto prepared buttered, foil lined, cookie sheet, spread evenly.
• Let cool and enjoy!