Cashew Caramel Corn
Yield: Approx. 8 cups
-1 3.5 ounce bag microwave popcorn (natural flavor) or 8 cups freshly popped popcorn
-4 tablespoons unsalted butter
-2/3 cup (packed) light brown sugar
-3 tablespoons brown rice syrup (or corn syrup)
-1/3 teaspoon baking powder
-1/3 cup chopped raw cashews
Pop popcorn in the microwave according to package instructions. Set aside.
Preheat oven to 250 degrees F. Line a large cookie sheet with foil. Generously spray foil with Cooking Spray.
Melt the butter in a heavy large pot over low heat. Whisk in the brown sugar and brown rice syrup until the sugar is completely melted and smooth. Increase heat to medium and boil, whisking occasionally, until caramel is smooth and syrupy, about 2 minutes. Remove heat and add baking soda and salt and whisk until smooth. Return to low heat if necessary. Add popcorn and cashews to the pot in handfuls, stirring gently to coat. Discard any unpopped kernels. Spread popcorn mixture evenly in prepared pan.
Bake, stirring often, until corn and nuts are evenly coated and the caramel is no longer sticky, about 40 minutes. Cool completely and serve or store.