Spicy Maple Popcorn

Brad and I made this spicy caramel popcorn awhile ago. I still think about it. This recipe reminded me of its strangely delicious mix of sweet and spicy and salty.

Taken from Cooking Light, December 2010 Available Online
Prep time: 20 minutes
Makes 6 servings (1 C each)

1  Tbsp  canola oil
1/4  C  unpopped popcorn kernels (about 6 cups popped)
1/4  C  dry-roasted cashews
1/3  C  sugar
1/3  C  maple syrup
1  Tbsp  butter
1/2  tsp  salt
1/4  tsp  ground red pepper

Heat canola oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside.

Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews.

Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.

Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.

My Notes:
This was totally delicious. I at some right away and snacked on what was left the rest of the week. It actually kept really well in a plastic bag.