Caramel Corn with Salted Cashews

Caramel corn.
What a brilliant creation.

Who knew that when you mix butter, sugar, corn syrup, and a pinch of baking soda that it would, at 150 degrees, make caramel?
And who was the genius that decided this caramel concoction would taste delicious on popcorn?
Why don't we know about this genius? Are you nameless?
Why is it that we know Alexander Bell created the telephone, but we don't know who discovered caramel corn?
They too deserve recognition.

Well I thank you Genius.
I am, and always will be, eternally grateful for this thy invention.


This is a most delicious recipe, that you must try.
It involves popcorn (wow), sugar, butter, cashews (yummy) and a few other minor ingredients.

But really?

how can you resist?

Pas moi.



Caramel Corn & Cashews
Inspiration: Orangette

1/2 cup popcorn kernels
1 cup packed brown sugar
1/4 cup corn syrup
6 Tbsp. butter, melted
1/4 tsp salt
1/2 tsp baking soda
2 tsp vanilla
1 cup cashews, roughly chopped (you can use any kind of nut)

1. Preheat the oven to 250 F and line a baking sheet with parchment paper

2. In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer.

3. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla.

4. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can.

5. Stir in the cashews, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes.



et voila!
wonderful, crunchy caramel corn.