Popcorn is one of my favorite snacks. Unfortunately…or maybe fortunately…it can be incredibly healthy or extremely indulgent. Lucky for me, I stumbled across a popcorn recipe that was both indulgent AND healthy. Here’s the thing, my sweet tooth becomes a raging problem around 9 p.m. every night. While I typically reach for frozen yogurt or ice-cream to fulfill my cravings, I‘ve been so cold lately that I‘ve been reaching for warm cookies or candy instead. Not the best alternative, especially so late at night. In an effort to eat a healthy late-night snack, I’ve been eating warm buttered popcorn. Delicious, however it doesn’t exactly fulfill my sweet tooth. Salty, yes. Sweet, no. (Those darn Pretzel m&m’s, they sparked a sweet and salty love inside of me!) This recipe fit the bill: sweet, salty, crunchy, delicious. Plus, it made a big enough batch to last for a few nights, and was just as tasty three days later!
1 bag lite butter popcorn
1/4 cup cashews (mine were lightly salted)
1/3 cup sugar
1/3 cup light maple syrup ( I used Aunt Jemima’s Lite)
1 tablespoon butter
1/2 teaspoon salt
2 tbsp. dark chocolate chips
1. Pop popcorn. Once popped, pour in large mixing bowl and stir in cashews.
2. Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.
3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.
4. Melt chocolate chips in microwave, drizzle over your serving of popcorn!
The original recipe called for ground red pepper to make this a spicy snack, but I preferred to leave it sweet. Next time, I’m going to use candied pecans. The possibilities with this recipe are endless. Take note, you will need paper towels on hand–this is a sticky treat, but a delicious one, to boot!