Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 4

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

Ann Taylor Pittman
Recipe by Cooking Light December 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

188 calories; fat 7.3g; saturated fat 1.9g; mono fat 3.4g; poly fat 1.2g; protein 1.7g; carbohydrates 30.5g; fiber 1.4g; cholesterol 5mg; iron 0.7mg; sodium 248mg; calcium 15mg.
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