Cashew Butter Crunch Popcorn

Ceezie's Note:

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. Recipe Source: Relish Mag

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 15 cups

• 14 cups freshly popped popcorn (made from about 1/2 cup popcorn kernels and 2 tablespoons canola oil)
• 1 ½ cups salted roasted cashews
• 8 tablespoons butter , plus additional for greasing
• 1 cup packed light brown sugar
• ¼ cup light corn syrup
• ½ teaspoon salt
• ¼ teaspoon baking soda

Directions:

1. Preheat oven to 250°F 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.