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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Crunchy Caramel Cashew Corn
 4 tablespoons Butter, plus more for baking sheet
10 cups salted popped Popcorn (½ cup kernels or 3.3-ounce bag microwave popcorn. Use Newman’s Own microwave popcorn; it’s better for you.)
1 cup Cashews or any type of nuts you like, coarsely chopped.
½ cup Light Brown Sugar, packed
Salt to taste
Preheat oven to 300°. Butter a large rimmed baking sheet and set aside. Place popcorn in a large bowl. If using cashews add to bowl and toss to combine. Set aside. In a small saucepan, bring butter, sugar, ½ teaspoon salt and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss well.
Spread popcorn evenly on the prepared baking sheet. Bake tossing occasionally until golden and shiny, about 40 minutes. Transfer hot popcorn to wax paper lined baking sheet. Let cool and break up into pieces.
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