Spicy Maple-Cashew Popcorn

Photo: John Autry; Styling: Cindy Barr

For a more kid-friendly version, omit the ground red pepper. Store in an airtight container for up to two days.

Yield: 6 servings (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 7.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.7g
  • Carbohydrate: 30.5g
  • Fiber: 1.4g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 248mg
  • Calcium: 15mg

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

Preparation

  1. 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. 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. 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.
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