Sesame-Ginger Popcorn
Recipe from Better Homes and Gardens

Sesame and ginger add an Asian flavor to this sugared popcorn snack.


Sesame-Ginger Popcorn


by 1  person


read comments


add your rating
add a comment

Ingredients
 
savings in
change zip
 
  • 6  cups  popped popcornOn Sale
  • 1-1/2  cups  lightly salted cashewsOn Sale
  • 2/3  cup  packed brown sugarOn Sale
  • 2  tablespoons  butterOn Sale
  • 2  tablespoons  light-colored corn syrupOn Sale
  • 1  tablespoon  grated fresh gingerOn Sale
  • 2  teaspoons  toasted sesame oilOn Sale
  • 2  tablespoons  sesame seedOn Sale
  • 1  teaspoon  vanillaOn Sale
  • 1/8  teaspoon  baking sodaOn Sale
add ingredients to list

Directions
1.
Preheat oven to 300 degree F. Remove all unpopped kernels from popped popcorn. Put popcorn and cashews in a greased 17x12x2-inch baking or roasting pan.
2.
In a medium saucepan combine brown sugar, butter, corn syrup, ginger, and sesame oil. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate rate, without stirring, for 5 minutes more.
3.
Remove pan from heat. Stir in sesame seed, vanilla, and baking soda. Pour mixture over popcorn mixture. Stir gently to coat. Bake for 20 to 25 minutes or until golden brown, stirring twice. Spread popcorn mixture on a large piece of buttered foil to cool. Store tightly covered. Makes 8-1/2 cups.
Nutrition information
Calories 203, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 49 mg, Carbohydrate 23 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 2%, Vitamin C 0%, Calcium 3%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review

Recommended Recipe:
S O B Texas Chili
S O B Texas Chili

This chili recipe has been handed down in our Texas family for generations. We're not sure, but our best guess is it originated sometime in the second half of the 1800's. It has been modified slightly (i.e., original recipe called for 5 pounds beef, 1 pound tallow), but is essentially true to the original. It has not fallen prey to fad ingredients or the desire for heat. It is a great, traditional bowl of Texas chili. My father, Bob, perfected the recipe (hence the name) and while it can't boast a litany of chili championships (because it's never been entered), it has been the champion of countless gatherings of family and friends for over a century. The chili was a staple of our household growing up and is as nostalgic for me as any comfort food I know.

See Recipe

More Great Recipe Ideas from Better Homes and Gardens