Treat yourself to the ultimate indulgence with our Salty Cashew Caramel Popcorn recipe. This delectable snack is an irresistible choice for movie nights or special gatherings.

First, we start with movie theater butter microwave popcorn, which offers a rich, buttery base perfect for adding sweet and savory toppings. The popcorn’s light and airy texture contrasts beautifully with the crunchy elements, creating a delightful munching experience.

Fancy whole cashews are added to the popcorn. The cashews contribute a satisfying crunch and a rich, nutty flavor. They also balance the sweetness of the caramel with their saltiness, serving as a contrast to the buttery popcorn and the sweet caramel coating.

Honey caramel provides a natural sweetness and a smooth, sticky texture that binds the popcorn and cashews together. The warm, comforting sweetness of the caramel perfectly complements the buttery popcorn and salty cashews.

Dark chocolate is also added to elevate this snack even further. The dark chocolate’s slight bitterness offsets the sweetness of the caramel, adding a sophisticated layer of flavor. The melted dark chocolate adds extra indulgence when drizzled over the popcorn and cashews.

This Salty Cashew Caramel Popcorn recipe is a gourmet snack that combines sweet, salty and buttery snacks into a delightful treat. Perfect for sharing with friends during a movie night or enjoying a luxurious snack, this combination of flavors and textures will satisfy your cravings and leave you reaching for more.

Prep Time:  5 minutes   |    Cook Time:  45 minutes   |    Total Time:  50 minutes   |    Yields:  8 cups

Ingredients:

• 1 cup  Southern Grove  Jumbo Fancy Whole Cashews with Sea Salt
• 1 bag  Clancy’s Movie Theater Butter Microwave Popcorn  
• ¾ cup  Berryhill  Honey
• ½ 5.29-ounce  Choceur  Dark Chocolate Bar

Directions:

1. Preheat oven to 350°.
2. Toast the cashews on a baking sheet for 8 minutes. Lower oven temperature to 300°.
3. Microwave the popcorn according to package instructions. Once popped, remove from bag and place on a baking sheet lined with parchment paper or a non-stick silicon mat.
4. In a small sauce pan, bring the honey to a simmer. Simmer for 7 minutes, stirring constantly, until thickened to a caramel consistency.
5. Drizzle the honey caramel over the popcorn. Lightly toss with a spatula. Bake for 25 minutes. Remove from oven.
6. In a small bowl, microwave the chocolate in 40 second intervals until melted, stirring between each interval. Drizzle the chocolate over the popcorn. Allow the chocolate to harden.
7. In a large bowl, toss the popcorn with the cashews and serve. Keep leftovers in an airtight container.

TIP: To speed up the process for chocolate to harden, place pan in the freezer for one minute.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen