Caramel Cashew Popcorn

Over the last few years, I have started making more and more homemade gifts.  One of my favorite gifts to make is popcorn.  I have made a variety of toffee, caramel, and chocolate popcorns.

Popcorn looks great in a clear cellophane bag tied with ribbon, or in a glass jar.  It is a great addition to gift bags and baskets of goodies!

You could use use air popped popcorn in this recipe. I typically use light butter popcorn (the 94% fat free stuff you find at the grocery store) because it is slightly salty and adds to the flavor. If you use air popped popcorn, you can compensate by adding a teaspoon of salt to the caramel mixture.

Ingredients:

• 25 caramels, unwrapped (approximately 8 ounces)
• 1/2 cup light corn syrup
• 2 bags popped popcorn (or approximately 10-12 cups popped)
• 1 1/2 cups cashew halves and pieces

Directions:

Preheat the oven to 275°F.  Liberally spray a large roasting pan with cooking spray.  Pour the bags of popcorn into a large mixing bowl, and then transfer the popcorn to the roasting pan. Pouring the popcorn into the mixing bowl will allow the unpopped kernels to fall to the bottom of the bowl so that they don’t get into your caramel corn.  Add the cashews to the roasting pan, and quickly mix with the popcorn.

In a small sauce pan over medium-low heat, combine the caramels and the corn syrup. Stir constantly so that the melting caramels do not burn in the bottom of the pan.  Once the caramels have melted and the mixture begins to simmer, remove from the heat.

Pour the caramel mixture over the popcorn and cashews in the roasting pan.  Stir to evenly coat.

Bake the popcorn in the roasting pan for 30 minutes, stirring every 10 minutes. Remove from the oven and stir every 2 minutes until the popcorn is slightly cooled. Set aside and allow to cool entirely.

Store the popcorn in a tightly sealed container or in sealed cellophane bags.