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Maple Cashew Caramel Corn

by on July 3, 2013 · 6 comments

If you’re lucky enough to have some pure maple syrup in the kitchen, here’s a fun way to use it.  This caramel corn is less buttery than others, but has just as much flavor thanks to the maple syrup.  It’s not over-the-top maple flavored and you might not even realize the maple syrup is there, but the syrup does add a little something extra.

Maple Cashew Caramel Corn

Unlike other versions which are made with molasses, this caramel corn has a lighter color and kind of reminds me of Poppycock. I used cashews leftover from my Clodhopper recipe, but any nut will do. Next time I’m going to make this with mixed nuts. Oh, and I apologize that it is not red, white and blue; but it would still be great to serve at a Fourth of July party.

5.0 from 2 reviews
Maple Cashew Caramel Corn
 
Prep time
Cook time
Total time
 
Caramel corn made with maple syrup
Author:
Recipe type: Snack
Cuisine: American
Serves: 12
Ingredients
  • 4 tablespoons unsalted butter plus more for greasing pan
  • 11 cups popped popcorn (I used air popped)
  • 1 cup cashews or other mixed nuts
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon Kosher salt (Morton)
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 250°F. Rub a large roasting pan generously with butter or spray with cooking spray.
  2. Spread the popcorn in the roasting pan and stir in the nuts.
  3. Melt 4 tablespoons of butter in a saucepan set over medium heat. Stir in brown sugar, maple syrup, and salt. Bring to a boil, and boil for 2 minutes, stirring constantly.
  4. Remove from heat and carefully stir in vanilla and baking soda. Mixture should bubble up into a light brown foam. Pour over popcorn.
  5. Using a heat proof scraper or a wooden spoon, fold the sugar mixture over the popcorn until it is coated.
  6. Bake on lower rack of oven for 45 minutes, stirring and breaking up clumps with a spoon every 15 to 20 minutes.
  7. Remove from oven. At this point it won't be completely crisp, but will crisp as it cools. Let cool completely.
  8. Makes about 12 cups

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Published on July 3, 2013

{ 6 comments… read them below or add one }

Martha in KS July 3, 2013 at 5:09 pm

It COULD be red, white & blue if you shook sprinkles over it before baking. Looks delicious.

Sue July 4, 2013 at 1:32 pm

It could be perfectly patriotic in the right dish! Poppycock is one of my favorite junky store bought snacks. We always have maple syrup here but I have a hard time baking with it due to the expense! You’re lucky to have picked some up in Canada. I think I would LOVE. This caramel corn.

Gloria July 5, 2013 at 11:02 pm

I can’t wait to try this! I too enjoy poppycock (the cashew version because cashews don’t crack your crowns like other nuts) and I love maple syrup…straight out of the bottle!! Thanks for posting!

Jennifer J-W July 17, 2013 at 8:24 am

I’m going to a picnic this weekend and thought about taking this as a dessert/snack. However, one of my friends is vegan. Do you think there is a substitute for the butter? (I can’t believe I am even asking that, as I LOVE butter, LOL)

Anna July 17, 2013 at 8:37 am

Jennifer, this recipe was so good. In fact, I think I’m going to make another batch this morning. About the butter, any decent tasting vegan margarine would work. You’d lose some of the buttery flavor, but the maple and sugar have plenty of their own flavor, so I think it would still be very good.

Jennifer J-W July 17, 2013 at 8:43 am

Anna,
Thanks! I’ve never bought vegan margarine (ugh, just the word “margarine” creeps me out) but I will try it. I love caramel corn, which makes it a bit dangerous. I figure making it for a group outing means I’ll eat it there and share it, rather than munching on it all day.
Jennifer

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