Try out our cashews and peanut butter in this marvelous caramel corn recipe:
Cashew Peanut Butter Caramel Corn
1/4 cup canola oil
1/2 cup popcorn kernels
1 ½ cups salted cashews
½ cup corn syrup
1 cup lightly packed brown sugar
2 tablespoons unsalted butter
½ teaspoon baking soda
¼ teaspoon salt
Preheat your oven to 200 degrees. While it preheats, line a roasting pan with parchment paper and set aside. Next, heat the canola oil over medium-high heat in a large, heavy bottomed pot with a lid (to pop the popcorn). If you have a popcorn popper, feel free to use that according to manufacturer’s directions instead.
Once the oil is heated, add 3 or 4 kernels to the pot and put on the lid. Once all three kernels have popped, you’ll know that it’s heated to the correct temperature. Add the remaining popcorn and replace the lid. Gently shake the pot to move kernels around as they pop. Be sure to wear oven mitts for your protection. When you no longer hear any popping, remove pot from heat and transfer the popcorn to the roasting pan. Add the cashews to the popcorn and toss to combine.
Then, in a small saucepan, combine the sugar, corn syrup, and butter. Cook over medium heat until the sugar melts. Stir frequently. When it reaches a boil, cook for an additional 3 minutes. Remove from heat and stir in the baking soda, peanut butter, and salt. Pour the peanut butter mixture over the popcorn and cashews. Use a rubber spatula or similar to stir the popcorn and cashews until they are well coated.
Bake for 60 minutes, taking care to stir every 15 minutes or so. Remove the caramel corn from the oven and stir every five minutes or so for about 20 minutes. Then, let the popcorn cool. Break in to bite sized pieces and serve. Want to make this treat even sweeter? Try adding in chocolate chips or white chocolate chips.