Go Back
+ servings
Maple Cashew Caramel Corn

Maple Cashew Caramel Corn

Caramel corn made with maple syrup
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Cookie Madness


  • 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


  • 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