Cashew Butter Crunch Popcorn

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

• Ready In: 1 hr 30 mins
• Yields: 15 cups

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 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

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.