Salted Caramel Cashew Corn

Tammy | Chez Nous
by Tammy | Chez Nous
10 cups
1 hr 10 min

Don't you just love salty and sweet in the same bite? This recipe is an oldie-but-goodie that first came to me from my aunt. She didn't make it salty, she used the microwave rather the stovetop and oven, and she used corn syrup. I think she'll approve of the few changes I made to create Salted Caramel Cashew Corn.

It's a great snack, but also makes a fantastic gift. I like to put some in cellophane bags and tie a ribbon on it. I also love putting some in tins to share with neighbors.

I pop my popcorn on the stovetop, but you can use microwave popcorn. Put it in a large bowl with the cashews and rice chex. If you want it to be gluten-free, be sure to get corn or rice chex.

The caramel is butter, brown sugar, Lyle's Golden Syrup, and vanilla all boiled till caramel results. Then it's poured over the popcorn, Chex, and cashews, stirred till everything is coated, then spread onto a parchment paper lined baking sheet. Sprinkle it with sea salt and bake it low for about an hour.


  • Birthday parties - both for party food and party favors!
  • Snacks for trips
  • Neighbors' Gifts at the holidays
  • Super Bowl Party
  • July 4th Potluck
  • You get the idea ... any and everything!
Salted Caramel Cashew Corn
Recipe details
  • 10  cups
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 4½ cups Chex-type cereal corn, rice, or combination
  • 4 cups popped corn see notes
  • ½ cup cashew halves
For the Caramel
  • ¼ cup butter
  • ½ cup packed brown sugar
  • 2 Tablespoons Lyle's Golden Syrup see notes
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon baking soda
  • 2 teaspoons flakey salt or to your taste

Heat oven to 250°F.
Mix the Chex, popcorn, and cashews in a large bowl.
For the Caramel
Put the butter, brown sugar, golden syrup, and vanilla in a medium saucepan over medium high heat. Bring it to a boil. Turn off the heat, add the baking soda, and pour over the cereal mixture. Stir with a spoon or rubber spatula until evenly coated
Spread the Salted Caramel Cashew Corn on a parchment paper lined baking sheet. Sprinkle with the flakey salt.
Bake for one hour, stirring occasionally.
Let cool, then store in a large glass container, or package it for gifts.
  • To make homemade popcorn: Cover the bottom of a large saucepan with oil. Measure in 1/3 cup of popcorn kernels. Place the cover of the pan on at a slight angle and turn the heat to high. There's no need to shake the pan. Just leave it alone until the time between pops stops. Turn the heat off and immediately empty the popcorn into a large bowl.
  • Many caramel corn recipes call for corn syrup which I don't use. Lyle's Golden Syrup is a better option and can usually be found on the baking aisle or ordered from Amazon.
Tammy | Chez Nous
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