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Cashew Butter Crunch Popcorn

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“Consider making this for the kids’ Halloween party: a big bowl of crunchy, buttery kettle corn. Better yet, save it for the adults’ party later on. Recipe Source: Relish Mag”
READY IN:
1hr 30mins
YIELD:
15 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250°F Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven.
  2. 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. Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth.
  4. Drizzle sugar mixture evenly over popcorn and cashews; toss well with flat metal spatula or spoon.
  5. Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days.

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