cinnamon caramel corn

This recipe originally came from the blog Our Best Bites.

I kind of wish I hadn’t found it because its so addictive, but it is super easy because you make the caramel in the microwave and there is no candy thermometer involved. I have been making it to give away as Christmas gifts.

The original recipe had pecans in it and was drizzled with white chocolate.

I just added cashews and left the chocolate off.

Cinnamon Caramel Corn

12 C popped popcorn (about 1/2 C kernels)

1 C cashews

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup

1 stick real butter (1/2 cup)

1 t vanilla

1/2 tsp baking soda

Preheat oven to 250 degrees

Place popcorn and cashews in a LARGE bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

(at all times resist the temptation to lick the hot caramel. IT IS HOT.)

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and cashews and stir very well so everything is well coated.

Spread popcorn mixture onto a foil lined cookie sheet. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. Break into chunks and enjoy.