These came out chewier than I expected, hence the ‘popcorn’ moniker, but I ain’t complaining; they’re still pretty damn tasty (though in this hot weather damn sticky too!).
250g plain cashews (approx 2 cups)
2 tbsp honey
2 tbsp maple syrup
1/2 tsp cinnamon
1 tsp salt
2 tbsp unrefined brown sugar
Heat oven to 180C. Line a large baking tray with greaseproof paper.
Warm honey, maple syrup, cinnamon and salt for a few minutes in a medium-large sauce pan (big enough to mix in all the cashews) until it’s easy to stir (ie. not as viscous as before). Remove from heat. Add the cashews and stir thoroughly, coating each one in the sweet liquid. Spread coated cashews evenly on baking tray.
Bake in oven for 10-12 minutes until golden brown. If nuts at edge begin to cook too much can mix them up a bit so that they cook evenly.
Remove and place in a large bowl, being careful not to burn yourself on the bubbling liquid. Sprinkle cashews with brown sugar and mix. Be quick, as they start to cool quickly and become a big sticky lump!
Pour out onto another sheet of greaseproof paper and allow to cool completely.