CLOSE

Skip links

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
Print

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.

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 comission. Your support is greatly appreciated and helps us spread our message!

Reader Interactions

154 Comments

  1. This looks awesome. We have lots of food allergies. Most of the year coping is not a big deal, but when there are forbidden cookies everywhere you look, I need to be prepared with attractive alternatives. This seems like a simple recipe to add to my bag of tricks :)

    Reply

    • In an airtight container at room temp…I think it would last at least 5 days and maybe even longer (although we keep eating it too fast for me to see!)

      Reply

  7. Can you use peanuts instead of cashews or not put any nuts in it? If it’s best with nuts, would lightly salted nuts work or does it have to be unsalted? Thanks!

    Reply

    • This would definitely work w/o the nuts (or with different nuts)…just put a little extra popcorn instead of nuts if you want and skip the extra cooking time. Also if you use lightly salted nuts just put a little less salt into the recipe to make up for it.

      Reply

  9. I usually have enough trouble resisting just butter and honey cooked until it’s a gooey caramel, then tossing the popcorn through it. This would be my undoing for sure!

    Reply

1 2 3 … 12

Leave a Comment

Your email address will not be published.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

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These
This is a guest post from my husband, Jason Leake, and will be part of his new interview series for the blog. To learn more about Jason check out our team page or his post entitled "Real Food From a Man's Perspective." ……………………….. Recently at a family reunion in Ohio I found my

Read More >
Startling Artificial Sweetener Facts from 100 Days of #RealFood
When a packaged food is touted as "Sugar Free," that oftentimes means real sugar has been left behind and replaced with an artificial sweetener. This is yet another reason why it is so important to always read ingredient labels. Did you know that artificial sweeteners were literally invented in a lab by food scientists and that some of those sweeteners only entered our food system as recent as a few decades ago? That is practically brand new in a world where people have been eating for tens of thousands of years and - in my book - almost the opposite of the real, traditional foods I strive to feed my family. The Sugar Association says these artificial replacements are "chemically manufactured molecules – molecules that do not exist in nature." And as a result, even though we do our best to avoid white (refined) sugar, I'd personally rather eat that (i.e. the real thing) over artificial sweeteners any day. To see what added sweeteners we've decided are real food approved, check out our "No Refined Sweeteners" mini-pledge for the details. Some "Sugar Free" examples: (Clearly I see loads of other problems with these ingredient labels, but I am just sticking to the topic at hand today.)

Read More >
My Go To Costco Shopping List on 100 Days of #RealFood
Today I'm going to share Part I of a two part series on my go-to Costco shopping list for real food, which will include produce, pantry staples, frozen organic veggies and fruit, organic meat options, and a few other tidbits. But first I am going to give you my short primer on shopping at Costco.

Read More >
Hi everyone, I’m Kiran and I’ve known Lisa for years...I’ve watched her start this blog from Day 1 and have been thrilled to see her success – not only for her, but for others as well. I don’t have to tell you what a great resource it is! Unlike Lisa, I’ve been reading food lab

Read More >
Homemade Spaghetti Sauce
Making spaghetti sauce from scratch is surprisingly easy, and not surprisingly, delicious (especially if made with locally grown or homegrown tomatoes). While this dish takes a little bit of time to prepare, it takes very little skill. I recommend to double (or even triple) this recipe for lots of l

Read More >
Interview with Melanie Warner, Author of Pandora’s Lunchbox
Melanie Warner wondered how a piece of individually wrapped cheese could retain its shape, color, and texture for years. She started running this and other “food experiments” in her home, including chicken nuggets that turned to liquid mush, while simultaneously conducting research that took her to food science departments, research labs and factories around the country. A mother and former New York Times business reporter, Melanie offers up a behind the scenes look at the processed food industry in her eye-opening new book, Pandora's Lunchbox, which just so happens to contain an interview with one of our very own 10-Day Pledge graduates, Darcy Struckmeier and family! How cool is that?

Read More >
I have recently learned that writing out your grocery list on a "template" can make food shopping so much easier. I realize this is not a new idea...just something I am only now figuring out for some reason! Surely everyone has a running grocery list of some sort - a list where you write down "peanut butter" when you realize you are getting low or where you add "crackers" because you realize you have none. For many years my running list has been on a basic pad of paper, and I would add the necessary items to it right before going to the grocery store. And for many years I would do all my shopping and then say "Oh, I forgot the coffee" and quickly retrace my steps back to the beginning of the store to get it. :) I am sure I am not alone here! So between all the categorized shopping lists that come with the meal plan services these days and the template my girlfriend uses that's organized by the aisles of her regular grocery store, I decided it's time to have some sort of template of my own! And I of course had to share my template with all of you, which is why I've attached both a PDF version and an excel version below (so you can modify it to your liking). You could just start with a blank template each week or edit the excel version by adding items you buy every week (for us that would be things like milk, bananas, oats) so you don't have to write those same items down each and every time (and also so you don't forget them). My organized girlfriend keeps a stack of her grocery shopping templates on a clipboard in her kitchen so it's always accessible when someone needs to add that item you just ran out of. And on that note, here is my current routine that I've been trying to (loosely) follow each week...

Read More >

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend