Go Back
5 from 1 vote
Salted Caramel Cashew Nut Popcorn, a delicious snack and all made from scratch!
Print
Salted Caramel Cashew Nut Popcorn
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
25 mins
 
Salted Caramel Cashew Nut Popcorn, a delicious snack and all made from scratch!
Course: Snack
Cuisine: American
Servings: 20
Ingredients
For the Popcorn
  • 3 Tablespoons Vegetable or Corn Oil
  • ½ 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
  • ½ cup or 120 ml Heavy or Double Cream
  • 1 teaspoon Salt
Instructions

  1. Preheat oven to 250 F or 95 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.
  5. ** Please take care when you add the butter because you could get hot splatters from the sugar.
  6. 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.
  7. Transfer the sauce to the popcorn, add the cashew nuts and using the wooden spoon, stir gently until the sauce coats all the popcorn.

  8. Spread the caramelpopcorn on to several lined baking sheets and place in the oven for 1 hour.

    Turn the popcornover using a spatula every 20 minutes.

    Remove from the ovenand allow to cool on the baking sheets before transferring to an air-tightcontainer.

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