Salted Caramel Cashew Corn
Salty, sweet, crunchy, and purely satisfying!
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!