Cashew Caramel Corn

Ingredients

• 5 quartss popped popcorn
• 2 cups unsalted cashews
• 2 cups packed brown sugar
• 1 cup unsalted butter
• 0.5 cups light corn syrup
• 1 teaspoon salt
• 0.25 teaspoons cream of tartar
• 1 teaspoon baking soda

Instructions

1. 1

   Preheat the oven to 200 degrees F (95 degrees C).

2. 2

   Combine popcorn and cashews in a large roasting pan.

3. 3

   Combine brown sugar, butter, corn syrup, salt, and cream of tartar in a large saucepan; bring to a boil, stirring constantly, until a candy thermometer inserted into middle of syrup, not touching bottom of saucepan, reads 260 degrees F (127 degrees C), 6 to 8 minutes.

4. 4

   Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.

5. 5

   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. Form into balls while still warm, if desired.