Maple-Cashew Popcorn
Published on February 23, 2015
Maple-Cashew Popcorn
Tired of the same-old, been-there-done-that bowl of popcorn you serve during all your family movie nights? Want to spice it up a little? Well, you can with maple-cashew popcorn, which combines just the right blend of spicy and sweet for a treat everyone will devour. First, pick up a bag of white GMO-free organically-grown popcorn kernels from Butte Creek Mill. With no genetically modified organisms and all-natural beginnings, this popcorn represents a healthier alternative to the kind you pick up from the corner market.
- 1/4 cup GMO-free Butte Creek Mill popcorn kernels (this will make six cups popped corn)
- 1 tbsp canola oil
- 1/4 cup dry-roasted cashews
- 1/3 cup sugar
- 1/3 cup maple syrup
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 teaspoon ground red pepper
- Turn your stove heat to medium and coat with canola oil. Meanwhile, place parchment paper in a jelly-roll pan. Once the oil is heated, add the popcorn kernels to the pan and put the lid on. Cook about two minutes, shaking the pan all the while. You’ll hear the kernels popping fast and furious; when the popping dies down, take the pan off the heat and let it sit for one minute. Add the cashews.
- In a small pot, add the sugar and all other ingredients, bringing it up to a boil. Stir well for about one minute, then take off the heat. This is your maple syrup mixture. Pour it over your popcorn, then toss to make sure all popped corn is coated with the sweet concoction. Put this mixture into the jelly roll pan and allow to cool before serving.
So, the next time you reach for that bag of microwave popcorn, think again. Pick up some GMO-free kernels from Butte Creek Mill and try this recipe instead for a sweet and salty treat!