This is a tasty, wholesome snack alternative to Cracker Jacks or caramel corn. No, I won't pretend that it's just as good, but if you're looking to remove some refined sugar from your diet while still enjoying a treat, this is a great option!
recipe from 100 Days of Real Food, by Lisa Leake
6 Tbsp butter
1/4 cup honey
1 tsp cinnamon
1/2 tsp ground ginger
1 1/2 cups raw cashews
8 cups cooked plain popcorn (from about 1/2 cup kernels)
Preheat oven to 325. Cover a large rimmed baking sheet with parchment paper.
In a small pot over low heat, melt the butter and honey together. Mix in the cinnamon, ginger, and salt.
Put the cashews in an extra-large mixing bowl. Coat them with about 2 tablespoons of the nosy-butter mixture.
Spread the coated nuts onto the prepared baking sheet and toast them for six minutes, or until lightly golden.
Meanwhile, in the same large bowl evenly coat the plain popcorn - minus any unpopped kernels - with the remaining honey-butter mixture.
Add the popcorn to the tray with the cashews. Combine the mixture thoroughly and bake for four more minutes. Stir or shake the mixture around and bake for two more minutes. Repeat this process one or two more times, until the mixture is medium brown. The popcorn can burn easily, so it's important to check on it and stir (or shake around) frequently.
The popcorn and nuts will be slightly soft right out of the oven but will harden as they cool. Store in an airtight container.