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December 12, 2011
155 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

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

155 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

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