Butterscotch Cashew Popcorn Clusters

  • Yield:1 About 12 cups
  • Time:
    50 mins show details

Honestly, this is what happens when you take the sticky-sweet magic of county fair caramel corn and make it completely plant-based without anyone missing a thing. The secret is using coconut oil instead of butter and letting the butterscotch chips do all the heavy lifting for that deep, toasty flavor.

Tags: snack, sweet, American

Ingredients

  • ½ cup
    popcorn kernels, popped (about 12 cups popped)
  • 1 cup
    raw cashews
  • 1 cup
    brown sugar, packed
  • ¼ cup
    corn syrup
  • 4 tablespoons
    coconut oil
  • ½ cup
    vegan butterscotch chips
  • 2 teaspoons
    vanilla extract
  • ½ teaspoon
    baking soda
  • ½ teaspoon
    sea salt
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Equipment

  • large rimmed baking sheet
  • large mixing bowl
  • medium saucepan

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Preparation

  1. Heat your oven to 250°F and line a large rimmed baking sheet with parchment paper, giving it a light coating of coconut oil spray.

  2. Pop your kernels however you like (stovetop, air popper, whatever works) and toss the popped corn with the cashews in your largest mixing bowl or stockpot.

  3. In a medium saucepan, combine the brown sugar, corn syrup, and coconut oil. Bring to a rolling boil, stirring constantly until the sugar completely dissolves.

  4. 5 mins

    Reduce heat to medium-low and let it bubble away for exactly 5 minutes without stirring. (This is where the magic happens — don't rush this step or you won't get that perfect chewy-crunchy texture.)

  5. Remove from heat and immediately stir in the butterscotch chips, vanilla, baking soda, and salt until everything's smooth and glossy.

  6. Working fast, pour the hot syrup over your popcorn and cashews, stirring like your life depends on it to coat every kernel.

  7. 30 mins

    Spread the mixture evenly on your prepared baking sheet and bake for 30 minutes, stirring every 10 minutes to prevent burning.

  8. 15 mins

    Let it cool on the pan for 15 minutes, then turn it out onto parchment or foil to cool completely.

  9. Break into bite-sized clusters and store in airtight containers for up to two weeks.

Notes

Here's the thing — humidity is the enemy of good caramel corn, so save this for low-humidity days if you can. Feel free to swap the cashews for any nuts you love, or go wild with a mix.

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