Ingredients
- 4 cups popcorn kernels about 1/4 cup of kernels
- ¾ cup cashews raw
- 3 tablespoons of salted Grassland butter
- 2 tablespoons of honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger ground
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F.
- In a small pot over low heat, melt the butter and honey together. Mix in the cinnamon, ginger and salt.
- Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture.
- Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.
- Meanwhile, in the same large bowl evenly coat the plain popcorn minus any unpopped kernels with the remaining butter/honey mixture.
- After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it together. Place the tray back in the oven and set the timer for 4 minutes.
- After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.
- Once again open the oven and stir/shake the mixture so there are no hot spots that could get burnt. Set the timer for 1 more minute at which point the mixture will once again need to be checked/stirred.
- Repeat the process of checking/stirring the popcorn mixture every minute then take it out of the oven once it turns a dark brown (it can burn easily toward the end!). Total bake time should be approximately 6 minutes for the nuts then an additional 7 or 8 minutes once the popcorn is added.
- The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool.
Notes
