Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Cashew Butter Crunch Popcorn

Yield: 15 cups

servings

5 mins

active time

1 hour

total time

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
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