Ingredients

The following ingredients have 12 Servings
  • 12 cups popped popcorn
  • 2 cups cashews
  • 3/4 cup brown sugar
  • 6 tablespoons butter
  • 3 tablespoons corn syrup
  • 1 - 1 1/2 teaspoons sea salt
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Large paper grocery bag

Instruction

  • Pour the popcorn and nuts in a large paper grocery bag. Be sure to pick out any un-popped kernels. Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling.
  • Immediately stir in the baking soda and pour over the popcorn, in the bag. (The baking soda will cause the caramel to foam up.)
  • Fold the top of the paper bag over a couple times and shake well. Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45-60 more seconds. Check at 45 seconds to make sure it's not burning.
  • Open the bag and pour the caramel corn out on waxed paper. Break up clumps if needed. Cool completely to harden. *Every microwave is a little different. After the caramel corn cools completely, if it does not crisp up, put it back in the bag and microwave for another 30-45 seconds.