Nutty Caramel Corn

Makes 20
Prep 10 m
Bake 60 m
Cook 6 - 8 m



  1. 1 of 3 Heat oven to 200 degrees F. Mix popped corn and cashews in roasting pan.
  2. 2 of 3 In 3-quart saucepan, combine sugar, syrup, butter, salt, cream of tartar. Bring to boiling, stirring, over medium-high. Without stirring, boil until hard-ball stage, 260 degrees F on candy thermometer, 6 to 8 minutes. Remove from heat; quickly stir in baking soda. Pour over popcorn in roasting pan; stir to coat.
  3. 3 of 3 Bake in 200 degree oven 1 hour, stirring occasionally. Spread popcorn on waxed paper-lined baking sheets. Let cool. Break popcorn apart. Store airtight at room temperature 1 week. Makes 20 servings (1 cup each)
Nutrition Information for Nutty Caramel Corn
Servings Per Recipe: 20
Per Serving: 13 g Fat, total, 30 g carb., 2 g pro., 234 kcal cal., 191 mg sodium, 1 g fiber, 6 g sat. fat, 25 mg chol.