Caramel Popcorn with Cashew Nuts

And I am still munching on this delicious popcorn as I am penning this post ! I bought this 900g pack of pop-corn kennels from Cold Storage at $5.60 and this is the 2nd time I am making it in one weekend because they are finished up in a jiffy ! It’s that perfect ideal snack for any movie or Netflix time and I am glad I made my own popcorn finally because they are just so easy and cheap as compared to getting the ones off the shelves. The only setback is ~ I probably still have to spend money buying popcorn at the movie theatres because homemade ones are not allowed.

This small serving of corn literally yields a deep 24-cm wok full of popcorn which you can imagine if I were to use up the entire pack of corn kennels, the amount of popcorn I would have made can easily feed more than 10 mouths ! So yes, it’s really that economical to make your popcorn at home !

Caramel Popcorn with Cashew Nuts

Recipe by Eat What TonightCourse: SnacksCuisine: WesternDifficulty: Easy


Prep time


Cooking time




  • 75g popcorn kennels

  • 40g butter, melted

  • 60g cashew nuts, chopped into halves (optional)

  • Caramel Sauce :
  • 70g sugar

  • 25g dark brown sugar

  • 10g butter

  • 2 tbsp water


  • Place corn kennels into a 24-cm deep wok pan, preferably with a transparent cover that comes with a steam outlet. Add in melted butter and mix well to coat with the corn kennels.
  • Cover the pan with medium heat. The corn kennels will start popping after a while. Once the popping stops completely, off the heat.
  • Combine all the ingredients for the caramel sauce and cook till the sugar melted.
  • Add in the cashew nuts and continue cooking till the sugar caramelized.
  • You may adjust the sweetness of the pop corn by adjusting the amount of caramel sauce that is to be mixed with the pop corn. I used approximately 4-5 tbsp of caramel sauce for every 60g of pop corn. Stir the sauce evenly over the pop corn. I did this in small batches so that it’s easier to adjust the sweetness for different people. The caramel sauce will thicken once cooled down so be prepared to reheat the sauce when doing the next batch.
  • Spread the caramel pop corn onto a wired tray with a baking tray beneath. Toast it at 180 degrees C for 4-5 mins in the middle rack before removing from heat. Allow to cool completely before storing.

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