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Nutrition Facts
Serving Size 1 cups 49g Recipe makes 15 cups)
Calories 233
Calories from Fat 115		(49%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 239mg		9%
Potassium 154mg		4%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 1.5g	5%
	Sugars 16.4g
Protein 3.1g		6%
how is this calculated?

Cashew Butter Crunch Popcorn

Recipe #357335 | 1½ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ceezie
Feb 22, 2009

Consider making this for the kids’ Halloween party: a big bowl of crunchy, buttery kettle corn. Better yet, save it for the adults’ party later on. Recipe Source: Relish Mag

15 cups (change servings and units)

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 cashews
8 tablespoons butter, plus additional for greasing
1 cup packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda

Directions

1
Preheat oven to 250°F 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.