Truffled Maple Cashew Kettle Corn
This Truffled Maple Cashew Kettle Corn is the most addictive and cozy autumn snack that's naturally sweetened and nourishing.
Ingredients
- 4 Tablespoons pastured butter
- ½ cup pure maple syrup
- 1 teaspoon flaky salt I used Maldon, plus more to garnish
- 1.5 teaspoons black truffle oil
- 1 cup raw cashews
- one 4.6 oz bag of Lesser Evil Himalayan Pink Salt Popcorn
Instructions
- Add a piece of parchment paper to a sheet pan. Pour popcorn in an even layer on sheet pan and set aside.
- To a medium sauce pan, add butter over medium-low heat. Let melt until it begins to brown into a light caramel color- 2-3 minutes, careful not to burn.
- Stir in maple syrup and flaky salt. Let mixture come to a simmer and bubble and thicken, 3-4 more minutes, careful not to let it burn.
- Off the heat, stir in cashews and truffle oil to the maple mixture.
- Carefully pour maple caramel uniformly across popcorn, using tongs and/or a spatula to toss uniformly. Let cool slightly and enjoy warm or room temperature.