Cashew Butter Crunch Popcorn

cashew popcorn
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 15 cups
  • Prep: 5 mins
  • Cook: 55 mins


14cups freshly popped popcorn (made from about 1/2 cup popcorn kernels and 2 tablespoons canola oil)
1 1/2cups salted roasted cashews
8tablespoons butter (1 stick), plus additional for greasing
1cup packed light brown sugar
1/4cup light corn syrup
1/2teaspoon salt
1/4teaspoon baking soda


  1. Preheat oven to 250F. Lightly butter a large baking sheet; spread popcorn and cashews on sheet. Keep warm in oven.
  2. 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).
  3. Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth.
  4. Drizzle sugar mixture evenly over popcorn and cashews; toss well with flat metal spatula or spoon.
  5. 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.

Nutritional Info *per serving

  • Glycemic Load 4
  • Calories 250
  • Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg
  • Sodium 270mg
  • Potassium 130mg
  • Carbohydrate 31g
  • Fiber 2g
  • Sugars 18g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%