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    Home » Appetizers

    Salted Caramel Cashew Corn

    Published: Dec 17, 2019 · Modified: May 23, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    Don't you just love salty and sweet in the same bite? This recipe is an oldie-but-goodie that first came to me from my aunt. She didn't make it salty, she used the microwave rather the stovetop and oven, and she used corn syrup. I think she'll approve of the few changes I made to create Salted Caramel Cashew Corn.

    Salted Caramel Cashew Corn on the baking sheet, in paper cups, and in a gift bag

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    large white bowl with popcorn, chex cereal, and cashews

    Salted Caramel Cashew Corn simply a mix of popcorn, Chex-type cereal, and cashews covered in caramel. Be sure to get the corn or rice Chex to keep it gluten-free!

    Easy Homemade Popcorn

    You can buy microwave popcorn and even already popped popcorn! But look at the bottom of the recipe card below for instructions to make your own popcorn at home. Really, it couldn't be more simple, takes about as much time as putting a bag in the microwave, and it's so much healthier for you than microwave popcorn!

    The caramel is butter, brown sugar, maple syrup, and vanilla all boiled till caramel results.

    Caramel being poured over the popcorn, chex, and cashews

    Then it's poured over the popcorn, Chex, and cashews, stirred till everything is coated, then spread onto a parchment paper lined baking sheet.

    Salted Caramel Cashew Corn on the baking sheet ready to be baked

    Then the magic happens ... sprinkling it with beautiful, flaky salt. Use kosher salt or Maldon salt.

    Salting the Caramel Cashew Corn on the baking sheet

    Oh my ... just look at that Salted Caramel Cashew Corn goodness. Put it in the oven for about an hour at 250F.

    Close up of Salted Caramel Cashew Corn on the baking sheet

    Let it cool before serving, storing, or wrapping for gifts.

    Close up of Caramel Corn cups

    Ideas for serving Salted Caramel Cashew Corn:

    • Birthday parties - both for party food and party favors!
    • Snacks for trips
    • Neighbors' Gifts at the holidays
    • Super Bowl Party
    • July 4th Potluck
    • You get the idea ... any and everything!

    I love serving it in small paper cups and as always, those cellophane bags make gift giving easy!

    One red Christmas cup of caramel corn, three paper cups and one gift bag

    Other Snack Ideas You Might Like:

    • Roasted Rosemary Almonds
    • Zesty Party Pretzels
    • Sugar and Spice Pecans

    Recipe

    Salted Caramel Cashew Corn in small cups to serve

    Salted Caramel Cashew Corn

    Tammy Circeo
    Salty, sweet, crunchy, and purely satisfying!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Snacks
    Cuisine American
    Servings 10 cups

    Ingredients
      

    • 4½ cups Chex-type cereal corn, rice, or combination
    • 4 cups popped corn see notes
    • ½ cup cashew halves

    For the Caramel

    • ¼ cup butter
    • ½ cup packed dark brown sugar
    • 2 Tablespoons maple syrup
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon baking soda
    • 2 teaspoons flakey salt or to your taste

    Instructions
     

    • Heat oven to 250°F.
    • Mix the Chex, popcorn, and cashews in a large bowl.

    For the Caramel

    • Put the butter, dark brown sugar, maple syrup, and vanilla in a medium saucepan over medium high heat. Bring it to a boil. Turn off the heat, add the baking soda, and pour over the cereal mixture. Stir with a spoon or rubber spatula until evenly coated
    • Spread the Salted Caramel Cashew Corn on a parchment paper lined baking sheet.
    • Bake for one hour, stirring occasionally.
    • Let cool, then store in a large glass container, or package it for gifts.

    Notes

    To make homemade popcorn: Cover the bottom of a large saucepan with oil. Measure in ⅓ cup of popcorn kernels. Place the cover of the pan on at a slight angle and turn the heat to high. There's no need to shake the pan. Just leave it alone until the time between pops stops. Turn the heat off and immediately empty the popcorn into a large bowl. 
    Many caramel corn recipes call for corn syrup which I don't use. I use maple syrup in this recipe and it is amazing!
    Keyword caramel corn, popcorn, salted caramel corn
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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