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Cashew Butter Crunch Popcorn Recipe

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This recipe for Cashew Butter Crunch Popcorn, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Kelly Siegel
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
14 cups freshly popped popcorn
1-1/2 cups salted roasted cashews
8 tablespoons butter, plus additional for greasing
1 cup packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda

Directions:
Directions:
Preheat oven to 250. 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 temperature reaches 248 (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.

Number Of Servings:
Number Of Servings:
15 cups

 

 

 

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