Description
A simple salted caramel sauce drizzled over popped popcorn and cashews and baked for a fun fall and winter-inspired snack.
Ingredients
- 4 cups Popped Popcorn (Unsalted And Unbuttered)
- 1 cup Cashew, Halves And Pieces
- ½ cups Unsalted Butter
- 1 cup Brown Sugar, Packed
- ¼ cups Light Corn Syrup
- 1 teaspoon Maldon Sea Salt
- ¼ teaspoons Baking Soda
- ½ teaspoons Vanilla
Preparation
Heat the oven to 350ºF. Spray a large roasting pan with nonstick cooking spray and pour in the popcorn and cashews.
In a heavy saucepot over medium heat, combine the butter, brown sugar, corn syrup and salt and stir constantly while bringing it to a boil. When it begins to boil rapidly, stop stirring and allow the caramel to boil for 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla.
Carefully pour over popcorn and mix well. Bake for 30 minutes, stirring at 15 minutes to break up the large pieces.
When finished, spread out the popcorn on a layer of wax paper and break up any large chunks. Allow the popcorn to cool before serving.
