Salted Caramel Popcorn is a delicious combination of salt and caramel coating homemade popcorn. Easy recipe for popping corn at home. This is a wonderful snack, perfect for parties, Thanksgiving, Christmas, or indeed any holiday or movie night.

For this recipe, I've made everything from scratch and it's just so easy.

The caramel popcorn is made on your stove top, as is the caramel sauce.

Most of the ingredients if not all of them you should have in your store cupboard already, and it's just going to be a simple case of having everything ready before you start and you can have some yummy Salted Caramel Cashew Nut Popcorn ready in no time at all.

This recipe does make quite a big batch, so I normally store it in a large airtight plastic container, actually it's one I use for keeping cakes!

Then everyone just helps themselves to some as and when they want, if you're not making this for a party, in which case you can put some out in a few big bowls.

I've used cashew nuts because I just love cashews! There's something about them when combined with caramel that makes them so delicious!

The salt I've added to the caramel sauce just gives you a hint of saltiness in contrast to the sugar-sweet caramel, so it's a nice balance.

I've made this with and without the cashew nuts so some of the photos you see below will show you what it looks like. (You probably won't notice the difference because the caramel is covering the popcorn).

The trick to this is to make sure you have a pan large enough for the popcorn kernels. Once they start to pop, the popcorn will soon fill the pan.

I have a large Dutch Oven Pan which I use with a glass lid which makes it really handy to see what's going on as the kernels are popping away.

This is a great recipe for serving over the Thanksgiving and Christmas holidays, and always popular so please do make some of our Salted Caramel Cashew Nut Popcorn and please enjoy!

Prep Time

5 Minutes

Cook Time

1 hour, 15 Minutes

Serves

20

Ingredients

For the Popcorn

3 Tablespoons Vegetable or Corn Oil
1/2 C or 70 g Popcorn Kernels

1 Cup or 200 g Cashew Nuts

For the Caramel

1 cup or 200 g Regular Sugar
6 Tablespoons or 90 g Butter
1/2 cup or 120 ml Heavy or Double Cream
1 teaspoon Salt

Instructions

1. Preheat oven to 250 degrees F or 95 degrees C

Make the popcorn by adding the oil to a large pan, cover with a lid and cook over a medium heat until you see all 3 kernels pop.

Remove the 3 kernels and add the remaining popcorn kernels and cover the pan, and remove from the heat.

Wait 30 seconds then return the covered pan to the heat and leave until you stop hearing the kernels popping.

TIP: after about 1 minute, give the pan a gentle shake

2. Whilst the corn is popping, make the caramel sauce by adding the sugar to a saucepan over medium heat. Allow to dissolve WITHOUT stirring.

3. After about 3 - 4 minutes, you will see the sugar begins to turn to liquid around the edges of the pan. At this point, give the pan a shake but don't stir!

4. Once a quarter of the sugar has melted, take a wooden spoon and stir gently until all the sugar has melted and turns a darker color, like honey. Then add the butter.

** Please take care when you add the butter because you could get hot splatters from the sugar.
5. Take the pan off the heat and carefully stir in the cream, again, be careful of splatters from the hot sugar. Keep stirring gently and return to the heat, stir in the salt.

6. Transfer the sauce to the popcorn, add the cashew nuts and using the wooden spoon, stir gently until the sauce coats all the popcorn.

7. Spread the caramel popcorn on to several parchment-lined baking sheets and place in the oven for 1 hour.

Turn the popcorn over using a spatula every 20 minutes.

Remove from the oven and allow to cool on the baking sheets before transferring to an air-tight container.

8. Serve whilst still warm or store in an air tight container and there you have it! Salted Caramel Cashew Nut Popcorn. Please enjoy!

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