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Recipe Detail Page
Sweet Soy-Ginger Popcorn with Cashews & Sesame Seeds
Winter 2010
This version of caramel corn is fantastic when you can’t decide between a snack that’s sweet or one that is savoury.
Makes about 8 cups (2 L)
8 cups (2 L) popped corn
1 cup (250 mL) packed dark brown sugar
½ cup (125 mL) butter
¼ cup (50 mL) corn syrup
3 tbsp (45 mL) dark soy sauce
½ tsp (2 mL) baking soda
2 tsp (10 mL) minced fresh ginger
1 cup (250 mL) toasted, salted cashews
2 tsp (10 mL) toasted black or white sesame seeds (optional)
1. Preheat the oven to 300°F (150°C).
2. Spread popcorn out evenly in a large, greased roasting pan; reserve.
3. Combine the brown sugar, butter, corn syrup and soy sauce in small, heavy-bottom saucepan. Cook, stirring, over medium heat until mixture comes to a boil. Continue to cook for 2 minutes without stirring.
4. Remove pan from heat and quickly whisk in baking soda. When mixture quits bubbling, stir in ginger. Drizzle this caramel over popcorn mixture, add cashews and stir until all the ingredients are coated evenly. Spread evenly in pan.
5. Dry in oven for 15 minutes; stir well and return to oven for 5 minutes. Stir again and sprinkle evenly with sesame seeds (if using). Cool on pan for 5 minutes before breaking clumps up into smaller pieces. Completely cooled corn can be stored in an airtight container for up to 1 week.
Makes about 8 cups (2 L)
