Spicy Caramel Cashew Corn

For the popcorn:

Use an air popper or, if you are like me, do it on the stovetop.

1. Heat the oil in a large heavy bottomed pan over medium high heat. Drop a few un-popped kernels in there while the oil is heating. When the kernels pop, the oil is ready to go.
2. When the oil is hot, toss in the popcorn kernels, put on the lid and shake the pan back and forth a few times to coat all of the kernels with hot oil. As the popcorn pops, shake the pan every 30 seconds or so to prevent the bottom kernels from scorching. Once the time between “pops” slows down to a few seconds, it’s done. Immediately turn the popcorn out into a large bowl.
3. When the popcorn is cool, carefully go through and remove all of the un-popped kernels, then pour the cashews on top of the popcorn without stirring them in.

For the caramel:

1. Lightly oil 2 wooden spoons or spatulas (these will be used to stir the caramel into the popcorn) and line a baking sheet with a silicone mat or lightly oil it (this will be used to cool the caramel-covered popcorn).
2. In a large heavy-bottomed pot over medium high heat, add the sugar, butter, salt and water. Bring the mixture to a boil (without stirring) and let it boil vigorously until it turns a light golden caramel, 10-14 minutes.
3. Remove the pot from the heat and whisk in the spices and baking soda. The baking soda will make the mixture foam and expand so make sure you are using a large pot. The spices will cause the caramel to darken in color.
4. Immediately and carefully pour the caramel over the popcorn and cashews, grab your oiled spatulas and start gently, tossing the mixture together. Keep stirring until the corn and cashews are evenly coated, then turn the mixture onto the prepared baking sheet and gently separate the kernels. You don’t need to go crazy here, but try to get it in an even layer. Cool completely and store at room temperature in an airtight container.