You are here: Home » Recipes » Cashew Butter Crunch Popcorn Cashew Butter Crunch Popcorn Kitchen Tested Yield 15 cups Prep 5 mins Cook 55 mins Take popcorn. Add nuts, butter, and sweetness. Dare you to stop eating. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 14 cups freshly popped popcorn (made from about 1/2 cup popcorn kernels and 2 tablespoons canola oil)1 1/2 cups salted roasted cashews8 tablespoons butter (1 stick), plus additional for greasing1 cup packed light brown sugar1/4 cup light corn syrup1/2 teaspoon salt1/4 teaspoon baking soda Instructions Preheat oven to 250F. Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven. Mix butter, brown sugar, corn syrup and salt in a small saucepan; stir frequently until simmering and sugar dissolves. Clip a candy thermometer to the inside of the pan and continue cooking undisturbed until temperature reaches 248F (firm-ball stage). Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth. Drizzle sugar mixture evenly over popcorn and cashews; toss well with flat metal spatula or spoon. Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days. Recipe by Bruce Weinstein and Mark Scarbrough.