Makes 15 cups
156 g. (12 cups) popped popcorn
140 g. (1 cup) roasted cashews
400 g. (2 cups) sugar
180 mL. (3/4 cup) Chile & Tonka syrup
58 g. (1/4 cup) unsalted butter
1 ½ Tbsp. kosher salt
1 ½ tsp. baking soda
Line a large baking sheet (or two smaller ones) with parchment paper.
In a large buttered bowl, combine the popcorn and cashews.
In a medium pot, combine the sugar, syrup, butter and salt. Bring to a boil over medium-high heat without stirring. Allow to cook until the mixture turns amber, then remove from the heat and quickly whisk in the baking soda. It will bubble prodigiously!
Pour the caramel over the popcorn and mix quickly and thoroughly, making sure everything is well-coated. Spread onto the prepared baking sheet and allow to cool completely. Once cool, break the caramel corn into pieces and store in an airtight container for about two weeks.