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 Mix
Ingredients
Instructions
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Preheat the oven to 325 degrees F.
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In a small pot over low heat melt the butter and honey together. Mix in the cinnamon, ginger, and salt.
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Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture.
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Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.
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Meanwhile, in the same large bowl evenly coat the plain popcorn - minus any unpopped kernels - with the remaining butter/honey mixture.
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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.
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After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.
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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.
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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.
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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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jane
December 4, 2014 at 12:06 pmSo glad to find one without corn syrup! I’m very allergic to it, but love caramel corn. Will have to try this!
Ashley
December 4, 2014 at 3:53 pmWould it be alright if I used pecans? I have a whole shelf full at the moment and would love to use them up!
Amy Taylor (comment moderator)
December 5, 2014 at 1:37 pmSure! :)
Ashley
December 17, 2014 at 7:25 pmHi! I was wondering if anything could be substituted for the butter? (Have a child with milk protein intolerance). Thanks !!
Amy Taylor (comment moderator)
December 20, 2014 at 9:21 amHi Ashley. Out typical dairy free suggestion is coconut oil. Here is more info: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
Lauren
December 18, 2014 at 10:09 pmThis is delicious! I vegan-ized it by subbing earth balance for the butter & vegan honey. It turned out great!
Beth
December 20, 2014 at 9:29 amFresh ginger or dried? Or will either work? Thanks!!
Beth
December 21, 2014 at 5:34 pmFollow up–used fresh ginger and it worked great. This is a great recipe! Thanks!
Amy Taylor (comment moderator)
December 23, 2014 at 12:02 am:)
Corrie
December 21, 2014 at 6:06 pmOmg! 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. ;)
Amie
December 31, 2014 at 11:02 pmI 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.
Joan
January 5, 2015 at 10:47 pmI 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?
Amy Taylor (comment moderator)
January 7, 2015 at 12:56 pmHi Joan. It is normal for the popcorn to shrink a little when you add the mixture.
Stacey
January 7, 2015 at 4:49 pmWe 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!
Beth thompson
January 30, 2015 at 5:27 pmI 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!
Emily
February 10, 2015 at 3:41 pmHi, 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)
February 25, 2015 at 3:35 pmHi Emily. I often pack popcorn in lunches the night before and it is fine the next day.
Ron
October 25, 2015 at 5:34 pmComical that you call this real food. Its not.
DB
July 26, 2017 at 11:01 amIt’s real food meaning it’s not processed. It is made at home with real ingredients, not in a lab with chemicals. Even desserts can be real food.
Barbara
December 15, 2015 at 8:21 pmCan I sub coconut oil for butter and maple syrup for honey for a vegan version?
Amy Taylor (comment moderator)
December 21, 2015 at 5:02 pmHi. that should work.
Tracy
January 27, 2016 at 5:24 pmWhat would be the modified recipe if I just wanted cinnamon coated almonds in a semi healthy version (meaning calories).
Haley Griffis
April 13, 2018 at 12:02 pmHow far ahead could I make a batch for a party? How do you recommend storing it? I’ve nde many times – but we always eat it immediately
Amy Taylor (comment moderator)
April 16, 2018 at 11:38 amHi there. As long as you keep it in a airtight container, it stays fresh for a week or so. Be sure it cools completely before you put it in a storage container.
Kim Ketchum
June 22, 2018 at 7:55 pmVery good. Will make again.
Brittany Charles
December 18, 2018 at 11:26 amI very much loved this. It tasted delicious, often tastes better when you add a hint of cinnamon.
Roxcy Hendricks
December 25, 2018 at 2:12 amLove this recipe! It has been our family tradition the last few years to include bags of this honey glazed popcorn in our stockings. We can’t have corn but have used broken up pieces of plain rice cakes and popped sorghum with great success! Our whole family loves it!