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December 12, 2011
154 Comments

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

Cinnamon Glazed Popcorn Mix

Course: Dessert
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
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Ingredients

  • 4 cups popcorn kernels (about ¼ cup of kernels)
  • ¾ cup cashews raw
  • 3 tablespoons butter
  • 2 tablespoons honey
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger ground
  • ¼ teaspoon salt

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.

Recipe Notes

We use The Popcorn Trick for easy, plain popcorn.

Parchment paper recommended for baking.

We recommend organic ingredients when feasible.

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Reader Interactions

154 Comments

  1. 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!

    Reply

  2. 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!

    Reply

  3. 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!!

    Reply

  6. What would be the modified recipe if I just wanted cinnamon coated almonds in a semi healthy version (meaning calories).

    Reply

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