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


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


    1 hr 25 mins


  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Mix popcorn and cashews together in a large roasting pan.
  3. 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.
  4. Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
  5. 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.


Calories: 276 kcal
Carbohydrates: 31.1 g
Cholesterol: 20 mg
Fat: 16.9 g
Fiber: 1.1 g
Protein: 2.5 g
Sodium: 329 mg