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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.
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 (1 stick) 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
Instructions
1 1/2 cups salted roasted cashews
8 tablespoons (1 stick) 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
1. Preheat oven to 250F. 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. Makes about 15 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.
Nutritional Information
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. Makes about 15 cups.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008.
Per (1-cup) serving: 230 calories, 13g fat, 15mg chol., 3g prot., 28g carbs., 2g fiber, 190mg sodium.
