Salted Caramel Cashew Popcorn Recipes

SALTED CARAMEL CASHEW POPCORN

Salted Caramel Cashew Popcorn image

Make and share this Salted Caramel Cashew Popcorn recipe from Food.com.

Provided by Smuckersreg Toppings

Categories Frozen Desserts

Time 1h10m

Yield 11 , 11 serving(s)

Number Of Ingredients 5

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (3 1/2 ounce) package microwave white popcorn, popped (11 cups popcorn)
1 (11 1/2 ounce) jar Smucker's® Simple Delight™ Salted Caramel Topping
1 cup salted cashews
1/4 teaspoon coarse sea salt

Steps:

HEAT oven to 200°F Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray. Place popcorn in large bowl. Discard any unpopped kernels.
REMOVE lid from topping. Microwave on HIGH 30 seconds to warm.
DRIZZLE topping over popcorn, stirring to coat evenly. Spread evenly in prepared pan. Bake 40 minutes, stirring halfway through cooking time. Stir in cashews. Sprinkle evenly with salt. Bake an additional 15 minutes. Cool completely on sheets of wax paper. Store in airtight container.
Nutritional information (amount per servings): Total Calories: 200. Sodium 160mg. Fat: 8g. Carbohydrates: 31g. Cholesterol: 0mg. Protein: 3g. Fiber: 2g.

Nutrition Facts : Calories 195.4, Fat 7.2, SaturatedFat 1.3, Sodium 135.1, Carbohydrate 29, Fiber 5, Sugar 0.9, Protein 6

SALTED CASHEW & CARAMEL CHEWS

Salted Cashew & Caramel Chews image

Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk-mmm, heaven. You don't need a plate. Just grab and go. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1/4 cup hot caramel ice cream topping
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips, divided
1-1/4 cups lightly salted cashews, divided

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

CASHEW CARAMEL CORN

Cashew Caramel Corn image

My grandma used to make this long ago, usually around Halloween, and we would roll it into balls.

Provided by SugarDuJour

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 1h25m

Yield 24

Number Of Ingredients 8

Ingredients

5 quarts popped popcorn
2 cups unsalted cashews
2 cups packed brown sugar
½ cup light corn syrup
1 cup unsalted butter
1 teaspoon salt
¼ teaspoon cream of tartar
1 teaspoon baking soda

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Mix popcorn and cashews together in a large roasting pan.
Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 31.1 g, Cholesterol 20.3 mg, Fat 16.9 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 6.5 g, Sodium 329.2 mg, Sugar 20.2 g

SALTED CARAMEL-CASHEW BARS

Salted Caramel-Cashew Bars image

I came across a lot of different Salted Caramel Cashew Bar recipes this season and everyone had one reason or another as to why I would not make it. So this is my tweaked version of Tutti Dolci's recipe.

Provided by Debbwl

Categories Bar Cookie

Time 35m

Yield 16 pieces

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter
1 cup flour
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cubed
1/2 cup brown sugar
1 pinch sea salt
1/4 teaspoon vanilla extract
1/2 cup cashews
sea salt (optional)

Steps:

Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.

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