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Home » Caramel Corn

Maple Cashew Caramel Corn

Modified: Jan 10, 2022 · Published: Jul 3, 2013 by Anna · This post may contain affiliate links · 6 Comments

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If you're lucky enough to have some pure maple syrup in the kitchen, this Maple Cashew Caramel Corn is 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 is not greasy like some, nor is it over-the-top maple flavored and you might not even realize the maple syrup is there. The syrup flavor just adds a little something extra.

Maple Cashew Caramel Corn

Maple Cashew Caramel Corn Flavor

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.

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Recipe

Maple Cashew Caramel Corn

Maple Cashew Caramel Corn

Cookie Madness
Caramel corn made with maple syrup
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Snack
Cuisine American
Servings 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
  • ½ cup pure maple syrup
  • 1 teaspoon Kosher salt Morton
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda

Instructions
 

  • Preheat oven to 250°F. Rub a large roasting pan generously with butter or spray with cooking spray.
  • Spread the popcorn in the roasting pan and stir in the nuts.
  • 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.
  • Remove from heat and carefully stir in vanilla and baking soda. Mixture should bubble up into a light brown foam. Pour over popcorn.
  • Using a heat proof scraper or a wooden spoon, fold the sugar mixture over the popcorn until it is coated.
  • Bake on lower rack of oven for 45 minutes, stirring and breaking up clumps with a spoon every 15 to 20 minutes.
  • Remove from oven. At this point it won't be completely crisp, but will crisp as it cools. Let cool completely.
  • Makes about 12 cups
Tried this recipe?Let us know how it was!
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Comments

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  1. Jennifer J-W says

    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

  2. Anna says

    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.

  3. Jennifer J-W says

    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)

  4. Gloria says

    July 05, 2013 at 11:02 pm

    5 stars
    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!

  5. Sue says

    July 04, 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.

  6. Martha in KS says

    July 03, 2013 at 5:09 pm

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

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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