Tuesday, December 6, 2011

Katie's Cashew Carmel Corn

6 quarts of popped popcorn
1 8 oz. can cashew halves and pieces
3 cups packed brown sugar
1 1/2 cups butter
3/4 cup light corn syrup
1 1/2 teaspoons salt
1 1/2 teaspoons soda

Heat oven to 250.
Mix popcorn and nuts together in a large roasting pan. Heat sugar, butter, corn syrup and salt in a large sauce pan.  Stir occassionally until bubbly around edges.  Continue cooking over medium hear for 5 minutes.  Remove from heat and stir in soda until foamy.  Pour on popcorn and nuts and mix well to coat.  Bake for one hour, stirring every 15 minutes. Spread on three parchment lined cookie sheets and cool.