It’s always a good time for giving at Bon Lemon, and just in time to usher in the festive holiday season, we are serving up the recipe for Salted Caramel Cashew Corn, something super simple you can stir up effortlessly and gift to everyone on your list.
If you can boil water, (okay butter, brown sugar and corn syrup), you can easily master this go-to gourmet gift. Whipping up a batch of Salted Caramel Cashew Corn is as easy as 1: pop the popcorn, 2: simmer up the sauce, 3: bake, stir and repeat.
Beautifully bagged and adorned with a ribbon, this sweet and salty deliciousness is the perfect gourmet gift from the heart to combine with a beautiful bauble from Bon Lemon and a bottle of bubbly to create a terrific gift tri-fecta that’s sure to please.
You may want to make a double batch and share the love, this Salted Caramel Cashew Corn is irresistible!
Salted Caramel Cashew Corn
Recipe by Sydne George
Featured in Little Red Book of Recipes to Love by Sydne George
Share the love by making a double recipe~ this tasty treat is highly addictive!
Makes an 11 by 18 inch pan
1 bag microwave popcorn
1 cup butter
2 cups brown sugar
½ cup light corn syrup
1 teaspoon Kosher salt
½ teaspoon. baking soda
1 teaspoon vanilla extract
1 cup cashew pieces
Pop the microwave popcorn, according to package instructions.
Preheat oven to 250 degrees.
Heat butter, brown sugar, light corn syrup and salt in a heavy medium saucepan over medium high heat until butter melts, stirring occasionally. Bring to a boil and boil for 5 minutes.
Remove from heat and add baking soda and vanilla, stirring to incorporate.
Pour salted caramel syrup over popped corn in large mixing bowl.
Stir to distribute.
Spread onto large rimmed baking sheet and bake, stirring once every 15 minutes, for a total of 30 minutes to distribute Salted Caramel Syrup.
Remove from oven, sprinkle with cashews, stir, and spread out on parchment paper and let cool.
Break into bite-sized clusters.
Treat yourself and everyone on your list to a bag of Salted Caramel Corn, and perhaps a copy of Little Red Book of Recipes to Love, a beautifully curated collection of go-to tried and true recipes to love.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. Her “Special of the Day” food column appears in the Great Falls (Montana) Tribune. She is the author of the newly released Little Red Book of Recipes to Love, a beautifully curated collection of go-to tried-and-true favorite recipes to love.