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Recipe Summary

prep:
10 mins
bake:
1 hr at 200°
cook:
6 mins to 8 mins
Servings:
20
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Ingredients

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Directions

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  • Heat oven to 200 degrees F. Mix popped corn and cashews in roasting pan.

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  • In 3-quart saucepan, combine sugar, syrup, butter, salt, cream of tartar. Bring to boiling, stirring, over medium-high. Without stirring, boil until hard-ball stage, 260 degrees F on candy thermometer, 6 to 8 minutes. Remove from heat; quickly stir in baking soda. Pour over popcorn in roasting pan; stir to coat.

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  • Bake in 200 degree oven 1 hour, stirring occasionally. Spread popcorn on waxed paper-lined baking sheets. Let cool. Break popcorn apart. Store airtight at room temperature 1 week. Makes 20 servings (1 cup each)

Nutrition Facts

234 calories; total fat 13g; saturated fat 6g; cholesterol 25mg; sodium 191mg; carbohydrates 30g; fiber 1g; protein 2g.

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