Lisa Leake, New York Times best selling author, has taken her family on a nine-year journey to commit to eating real food. She has teamed up with Grassland Butter to promote transparency, guiltless eating, and a choice for better. This recipe is a Lisa Leake original.
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
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.
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