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    Grandma Nancy's Cookbook

    Cashew Butter Crunch Popcorn

    Candy
    ​

    Yield: 15 cups

    servings

    5 mins

    active time

    1 hour

    total time
    Start Cooking

    Ingredients

    14 cups freshly popped popcorn (made from about 1/2 cup popcorn kernels and 2 tablespoons canola oil)

    1 1/2 cups salted roasted cashews

    8 tablespoons butter (1 stick), plus additional for greasing

    1 cup packed light brown sugar

    1/4 cup light corn syrup

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    Directions

    Preheat oven to 250F. Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven.

    1. Mix butter, 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 248F (firm-ball stage).

    2. Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth.

    3. Drizzle sugar mixture evenly over popcorn and cashews; toss well with flat metal spatula or spoon.

    4. Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days.

    Yield: 15 cups

    servings

    5 mins

    active time

    1 hour

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    14 cups freshly popped popcorn (made from about 1/2 cup popcorn kernels and 2 tablespoons canola oil)

    1 1/2 cups salted roasted cashews

    8 tablespoons butter (1 stick), plus additional for greasing

    1 cup packed light brown sugar

    1/4 cup light corn syrup

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    Directions

    1

    Preheat oven to 250F. Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven.

    2

    1. Mix butter, 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 248F (firm-ball stage).

    3

    2. Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth.

    4

    3. Drizzle sugar mixture evenly over popcorn and cashews; toss well with flat metal spatula or spoon.

    5

    4. Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days.