![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6aMAIFlTgP4evgMNY-S41RviWWg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/966698-3ed06a93df2b4d97ba76b8a2898b0587.jpg)
Ingredients
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5 quarts popped popcorn
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2 cups unsalted cashews
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2 cups packed brown sugar
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½ cup light corn syrup
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1 cup unsalted butter
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1 teaspoon salt
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¼ teaspoon cream of tartar
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1 teaspoon baking soda
Directions
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Preheat oven to 200 degrees F (95 degrees C).
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Mix popcorn and cashews together in a large roasting pan.
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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.
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Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
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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.
Nutrition Facts (per serving)
276 | Calories |
17g | Fat |
31g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 276 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 7g | 33% |
Cholesterol 20mg | 7% |
Sodium 329mg | 14% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 4% |
Total Sugars 20g | |
Protein 3g | 5% |
Calcium 24mg | 2% |
Iron 1mg | 6% |
Potassium 113mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.