Cashew Caramel Corn Recipes

WHITE-CHOCOLATE CARAMEL CORN WITH CASHEWS

Steps:

• Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
• Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
• Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.

CASHEW CARAMELS

Steps:

• Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
• In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
• When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.