Christmas Cashew Corn
Author: Chef Brad
  • 2 cups cashews, lightly roasted
  • 8 to 10 cups popcorn (about ¾ cup of raw kernels)
  • 1 ½ cups sugar
  • 1 cup butter, only butter
  • ½ cup corn syrup
  • ½ teaspoon cream of tarter
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  1. Place popped corn in a large buttered bowl.
  2. Roast nuts and place in the bowl with the popcorn.
  3. In a heavy sauce pan place the sugar, corn syrup, butter, cream of tartar, and salt and bring to a boil on high heat stirring constantly. Drop temperature to medium high heat and cook for 5 minutes or until it reaches a hard ball stage. (Meaning, it forms a ball when dropped into cold water.)
  4. After mixture reaches hard ball stage, remove from heat and add: Vanilla, Baking soda
  5. Stir well and then pour over popcorn and cashews. Mix will to coat popcorn. Pour out onto buttered cookie sheet and press lightly. Cool until hard and breaks into pieces.
Recipe by Chef Brad America's Grain Guy at