Cashew Caramel Corn

My grandma used to make this long ago, usually around Halloween, and we would roll it into balls.

Original recipe makes 24 cups

Ingredients

5 quarts popped popcorn
2 cups unsalted cashews
2 cups packed brown sugar
1/2 cup light corn syrup
1 cup unsalted butter
1 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking soda

PREP

15 mins
COOK

1 hr 10 mins
READY IN

1 hr 25 mins

Directions

Preheat oven to 200 degrees F (95 degrees C).
Mix popcorn and cashews together in a large roasting pan.
Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.