Peanut Butter Caramel Corn with Cashews

By Texaschef11

Ingredients

• 1/4 * 1/4 cup canola oil
• 1/2 * 1/2 cup popcorn kernels
• 1 1/2 * 1 1/2 cups salted cashews
• 1 * 1 cup brown sugar, lightly packed
• 1/2 * 1/2 cup corn syrup
• 2 * 2 tablespoons unsalted butter
• 1/2 * 1/2 cup smooth peanut butter
• 1/2 * 1/2 teaspoon baking soda
• 1/4 * 1/4 teaspoon salt

Preparation

Step 1

Preheat the oven to 200°F. Line a roasting pan or large baking pan with parchment paper and set aside.

Heat the canola oil in a large, heavy bottomed pot (with a lid) over medium to medium-high heat. Add 3 kernels of popcorn to the pot and place the lid on the pot. Once all three kernels have popped, add the remaining popcorn to the pot and replace the lid on the pot. Wearing oven mits, gently shake and agitate the pot to move the kernels around as they pop. When you no longer hear any popping, remove the pot from the heat. Transfer the popped popcorn to the prepared roasting pan. Add the cashews to the popcorn and toss quickly to combine.

In a small saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring frequently, until the sugar melts. Bring to a boil and cook for an additional 2-3 minutes.

Remove from the heat and stir in the peanut butter, baking soda, and salt. Pour the sauce over the popcorn and cashews. Use a rubber spatula to toss and stir until the popcorn and cashews are evenly coated.

Bake in the preheated oven for about 60 minutes, stirring ever 15 – 20 minutes. Remove the caramel corn from the oven and continue to stir every 5 minutes for about 20 minutes. Then, let the popcorn cool completely and break into bite sized pieces before transfering to cellophane bags or an airtight container.