Ingredients
- 14 c. freshly popped popcorn, (made from about 1/2 c. popcorn kernels and 2 Tb. canola oil)
- 1 1/2 c. salted roasted cashews
- 8 Tb. butter, + more for greasing
- 1 c. light brown sugar, packed
- 1/4 c. light corn syrup
- 1/2 tsp. salt
- 1/4 tsp. baking soda
Preparation
Step 1
Preheat oven to 250 degrees. Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven. Mix 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 degrees F (firm ball stage).
Remove from heat and stir in baking soda. The mixture will roll 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.
Each 1 cup serving=230 calories