Spicy Maple-Cashew Popcorn

  • sarastallryan Posted: 11/29/10
    Worthy of a Special Occasion

    This is a really yummy snack to serve to guests! I made it without the cayenne since I was serving it to children too. The only problem is that my popcorn was still gooey after tossing it with the maple-caramel. I solved this by popping it in the oven at 325 for 12 minutes, stirring three times during the baking time. Better than Kettle Corn!

  • skspillman Posted: 12/20/10
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    I made this for a holiday party this weekend. I doubled the recipe. I had seen a similar recipe elsewhere that included bacon, so I cooked 6 slices of center-cut bacon and crumbled them on top of the popcorn after I'd poured on the syrup, then tossed everything together. I think the popcorn would be delicious with or without the bacon, though. The flavors are definitely complex and unique. I found the popcorn was sticky for quite a while, but I served it on a tray, and after an hour or so it wasn't sticky at all. I will definitely try this interesting recipe again.

  • smottet7 Posted: 12/11/10
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    Very easy to make and a great snack. The portion size is quite small though which I always think is a dirty trick.

  • sgpinson Posted: 12/17/10
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    I don't know if it's fair for me to rate this since I didn't make this exact recipe, but I made it into maple bacon by frying and crumbling six slices of bacon, popping the popcorn in a tablespoon of the bacon fat, and omitting the red pepper. Delicious, but needed a few minutes in the oven to crisp it up.

  • KLicK126 Posted: 12/18/10
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    I was worried about the "spicy" in this recipe, but made it exactly as directed. I'm glad I did! The spicy-tickle in my throat perfectly compliments the sweet popcorn. I'll be making this to give as gifts next year. I agree with the previous comment about the slight stickiness and will try her tip.

  • tleningt Posted: 02/05/11
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    Admittedly, I made a number of adjustments, but this turned out to be DELICIOUS. I wanted to cut back on the sugar a bit and so reduced both the white and maple to 1/4 cup. Also, I wanted to make more popcorn so the "calories would go farther" (if you know what I mean), so I doubled the amount of kernels to a little over a 1/2c (I made the popcorn in 2 batches). I like spicy things quite a bit, especially spicy/sweet, but I'd say you could cut back the cayenne to 1/8tsp and still have plenty of kick. Also, I left out the nuts. This will definitely be a keeper recipe--great for entertaining.

  • poopoobutts Posted: 12/01/10
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    I just made this popcorn, and it is outstanding. Instead of sugar I used Truvia ( an all natural sugar substitute) it worked amazingly. And Truvia has no calories so I threw in a couple more cashews. I do agree with Sarah that it was a little gooey. But yummy - gooey.

  • jmeleeS Posted: 08/11/11
    Worthy of a Special Occasion

    I made this recipe for a holiday party and everyone loved it! The only drawback was that the popcorn was very gooey / sticky so it made it hard to serve. I snacked on it all week and the sweet / spicy combo is awesome. One of the best snacks I've ever made from C.L. recipes. I definitely plan on making this recipe again around Halloween, and turning them into popcorn balls; can't wait!

  • 2Cookie Posted: 11/27/11
    Worthy of a Special Occasion

    Love this. Have made repeatedly. Do not add as much red pepper as suggested, just enough for everyone to love and then say, oh there was a kick in that. It is sticky to eat, but so tasty. I always make a double batch. Thanks for the recipe.

  • CeNesPaMoi Posted: 11/10/11
    Worthy of a Special Occasion

    It's a great start to fabulous popcorn. I cheat and just pop a bag of popcorn. I use some nuts if I have them, if not it's not a big deal. When I make the sauce, I cut the sugar to 1/4c. Finally, to get that yummy, crunchy caramel corn texture, I toss the gooy mess in the oven on parchment paper for 5 min at 375. Let cool and yummmm...I'm scraping the crispy sugar off the paper :) Enjoy!

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