Black Pepper Caramel & Cashew Popcorn

Throw in a handful of red, white and blue M&M’s candies to serve this sweet-and-salty snack mix on the Fourth of July.
By Rachael Ray Every Day ,

Photography by Sarah Anne Ward

Recipe by Douglas Piccinnini

4 Servings


  • 4 cups lightly salted popcorn
  • 1 1/2 cups roasted salted cashews
  • 1/2 cup sugar
  • 2 tbsp. butter


In large bowl, toss popcorn and cashews. In nonstick skillet, stir sugar and 2 tbsp. water over low. Cook until sugar bubbles and turns amber, about 5 minutes. Swirl butter into caramel. Fold caramel into popcorn mixture; season with pepper

Nutrition Information

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