Studio 5 and my favorite Caramel Popcorn recipe

I’m on Studio 5 today – heads up. It’s at 11 am. I’ll be showing this recipe and a few other ones… and they all have one thing in common. Caramel. My mouth is watering at the mere thought. It’s one of those recipes that you will know by heart, it takes only a few minutes… but the flavor is outstanding!

Cashew White Chocolate Caramel Popcorn

1 1/2 cups salted roasted cashews
9-12 cups popcorn (3-4 bags), popped
1 cup white melting chocolate
1/2 cup butter
1 can sweetened condensed milk
1 cup dark brown sugar
Pinch of salt
1 cup light Karo syrup

Place cooked popcorn in a large bowl. Melt white chocolate per package directions and set aside. In a medium sauce pan, place butter, sweetened condensed milk, dark brown sugar, salt and Karo syrup and stir over medium heat until combined. When mixture comes to a boil, continue stirring and cooking for 2 minutes. Remove the caramel sauce from the heat and let stand for 1-2 minutes. Pour over popcorn and toss to combine evenly. Place popcorn on a lightly greased cookie sheet lined with parchment paper and spread evenly. Drizzle with white chocolate and sprinkle on cashews. Let stand 5-10 minutes, then place into your serving bowl. Serves 12-16.

Notes: You can vary this recipe… Dark chocolate drizzle with roasted peanuts and Reeses Pieces, Dehydrated apple chips with cinnamon and sugar and candied walnuts. The sky is the limit.

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