Butterscotch Cashew Popcorn Soooo Good
Indulge in the ultimate sweet-and-salty treat with this "Butterscotch Cashew Popcorn Soooo Good" recipe! Perfectly popped kernels are coated in a luscious homemade butterscotch sauce made from butter, brown sugar, light corn syrup, and sweetened condensed milk, then tossed with crunchy roasted cashews for a delightful crunch in every bite. This easy-to-make snack bakes to perfection, creating irresistibly crisp clusters that are perfect for movie nights, parties, or gifting. Ready in just 30 minutes, this decadent treat strikes the perfect balance between buttery sweetness and a hint of salty nuttiness. Bring gourmet popcorn to your kitchen with this crowd-pleasing, addictive recipe!
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Recipe Information
Ingredients
- 1 cup popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1 quarter cup light corn syrup
- 0.25 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup roasted salted cashews
Instructions
Place a large pot with a tight-fitting lid on medium heat and add vegetable oil and popcorn kernels. Cover with the lid, leaving a small crack for steam to escape, and shake the pot occasionally until all the kernels are popped (about 5-7 minutes). Transfer popped popcorn to a large mixing bowl, removing any unpopped kernels.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar, light corn syrup, and salt. Stir until the sugar dissolves, then let it come to a gentle boil, stirring constantly.
Reduce the heat to low and stir in the sweetened condensed milk. Continue to cook, stirring frequently, for about 5-7 minutes, or until the mixture thickens and takes on a shiny, smooth consistency.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the warm butterscotch sauce over the popcorn in the mixing bowl. Add the roasted salted cashews as well. Using a spatula, gently toss everything together until the popcorn and nuts are evenly coated in the sauce.
Spread the coated popcorn mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 10 minutes. Remove from the oven, stir the popcorn mixture, and bake for another 10 minutes to ensure even coating and crispness.
Let the butterscotch cashew popcorn cool completely on the baking sheet before breaking it into clusters. The popcorn will harden as it cools.
Store in an airtight container for up to a week. Enjoy your sweet and salty creation!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 35.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
