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Spicy Maple-Cashew Popcorn

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 6 servings (serving size: 1 cup)
For a more kid-friendly version, omit the ground red pepper. Store in an airtight container for up to two days.

Ingredients

  • 1 tablespoon canola oil
  • 1/4 cup unpopped popcorn kernels (about 6 cups popped)
  • 1/4 cup dry-roasted cashews
  • 1/3 cup sugar
  • 1/3 cup maple syrup
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 188
  • fat 7.3 g
  • satfat 1.9 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 1.7 g
  • carbohydrate 30.5 g
  • fiber 1.4 g
  • cholesterol 5 mg
  • iron 0.7 mg
  • sodium 248 mg
  • calcium 15 mg

How to Make It

  1. Heat canola oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews.

  2. Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.

  3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.