Recipe: Cinnamon Glazed Popcorn Mix

Move over regular popcorn, caramel popcorn, and even cracker jacks because I’ve got a recipe that’s going to steal the show. This glazed popcorn & cashew mix might just be one of the best snacks I’ve ever had…and I don’t say those things lightly. It all started when I was working on those fun little “non-cookie” holiday gift ideas last week. I thought glazed pecans or nuts would be a very tasty gift, but then I took the idea a step further and added popcorn to the mix. Bag up some of this stuff, tie on a bow, and you now have the perfect gift for neighbors, teachers, and even the mailman. Don’t forget to attach a recipe card so the recipient not only enjoys every last bite, but also knows it doesn’t contain a bunch of junk and additives (like those highly processed tubs of caramel popcorn). Just be sure you make some extra so you can enjoy it yourself…yum!

Cinnamon Glazed Popcorn from 100 Days of Real Food

4.5 from 15 reviews
Cinnamon Glazed Popcorn Mix
 
Ingredients
  • 4 cups plain popcorn (about ¼ cup of kernels)
    Hint: We use “The Popcorn Trick”for easy plain popcorn
  • ¾ cup raw cashews
  • 3 tablespoons butter
  • 2 tablespoons honey
  • ½ teaspoon dried cinnamon (We prefer fresh.)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • Parchment paper recommended for baking
Instructions
  1. Preheat the oven to 325 degrees F.
  2. In a small pot over low heat melt the butter and honey together. Mix in the cinnamon, ginger, and salt.
  3. Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture.
  4. Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.
  5. Meanwhile, in the same large bowl evenly coat the plain popcorn - minus any unpopped kernels - with the remaining butter/honey mixture.
  6. After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it all up together. Stick the tray back in the oven and set the timer for 4 minutes.
  7. After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.
  8. 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.
  9. 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!). My total bake time was 6 minutes for the nuts then an additional 7 or 8 minutes once I added the popcorn.
  10. The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Beth |

      Fresh ginger or dried? Or will either work? Thanks!!

      • Beth |

        Follow up–used fresh ginger and it worked great. This is a great recipe! Thanks!

        • Amy Taylor (comment moderator) |

          :)

    2. Corrie |

      Omg! Just made a double batch of this…..so yummy! Too bad it won’t make it into my Christmas goodie bags, we’ve already eaten half of it! Guess I can make more. ;)

    3. Amie |

      I just made this tonight (without nuts due to nut allergies & replaced butter with vegan soy free butter due to dairy allergies) & it was soooo good! My husband, 2 daughters & I just loved it. So much healthier & delicious than regular caramel corn. I got your cookbook for Christmas & am loving it so far.

    4. Joan |

      I made this last night and loved the flavor. However, I had a problem with the popcorn deflating when I poured the honey/butter mixture on it. It still tasted great but I thought the popcorn should have been fluffier. Did I do something wrong or is that normal?

    5. Amy Taylor (comment moderator) |

      Hi Joan. It is normal for the popcorn to shrink a little when you add the mixture.

    6. Stacey |

      We love this! Thanks for a great recipe. I made it several times dr a variety of reasons over the holidays. It’s quickly becoming a go-to snack/gift!

    7. Beth thompson |

      I just made this using only 2 Tablespoons of coconut oil and then 2 tablespoons of maple syrup and almonds and my kids loved it. Thanks!

    8. Emily |

      Hi, just wondering, how far ahead can you make and bag this popcorn in treat bags? I want to prepare ahead of time, but I want to be sure it stays fresh. Thank you!!

      • Amy Taylor (comment moderator) |

        Hi Emily. I often pack popcorn in lunches the night before and it is fine the next day.

    1 8 9 10

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):