Salted Caramel Cashew Popcorn Recipes

Steps:

• HEAT oven to 200°F Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray. Place popcorn in large bowl. Discard any unpopped kernels.
• REMOVE lid from topping. Microwave on HIGH 30 seconds to warm.
• DRIZZLE topping over popcorn, stirring to coat evenly. Spread evenly in prepared pan. Bake 40 minutes, stirring halfway through cooking time. Stir in cashews. Sprinkle evenly with salt. Bake an additional 15 minutes. Cool completely on sheets of wax paper. Store in airtight container.
• Nutritional information (amount per servings): Total Calories: 200. Sodium 160mg. Fat: 8g. Carbohydrates: 31g. Cholesterol: 0mg. Protein: 3g. Fiber: 2g.

Steps:

• Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
• Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
• Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

Steps:

• Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
• Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
• Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Mix popcorn and cashews together in a large roasting pan.
• Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
• Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
• Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.