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Sesame Ginger Popcorn
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| 6 cups | popped popcorn |
| 1 1/2 cups | cashews |
| 2/3 | brown sugar |
| 2 TB | butter |
| 2 TB | corn syrup |
| 1-2 TB | grated ginger |
| 2 tsp | sesame oil |
| 2 TB | sesame seeds |
| 1 tsp | vanilla |
| 1/4 tsp | baking soda |
Preheat oven to 300. Remove all unpopped kernels from popped popcorn.
Put cashews and popcorn in a greased cookie sheet.
In a saucepan combine brown sugar, butter, corn syrup, ginger, and sesame oil. Cook and stir over medium heat until mixture boils. Boil for 5 minutes, without stirring.
Remove pan from heat. Stir in vanilla, sesame seeds and baking soda. Pour mixture quickly over cookie sheet. Stir gently to coat. Bake for 20-25 minutes or until golden brown. Stirring twice.
Store in tightly covered container.
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