CARAMEL CORN WITH CASHEWS RECIPES

Steps:

• Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
• Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
• Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.

Steps:

• Preheat the oven to 200 degrees.
• Pop the corn, pick out the unpopped kernels and set aside in a large bowl.
• Add the cashews to the bowl, if using.
• On the stovetop in a medium-sized saucepan, combine the brown sugar, butter, salt, cream of tartar, and corn syrup.
• Bring to a boil, stirring constantly, and boil for 4-5 minutes.
• Remove saucepan from heat and stir in the baking soda and vanilla. The mixture will foam up.
• Add the mixture to the popcorn and cashews.
• Stir to coat the popcorn and cashews thoroughly.
• Spread onto rimmed baking sheets or large broiler pans and place in the oven for 1 hour.
• Stir the cashew caramel corn every 15 minutes.
• When the hour has passed, spread the caramel corn on wax paper or foil to cool.
• When the cashew caramel corn is cool, break it apart.
• You can serve it or store it in plastic zipped storage bags.