Spicy Maple-Cashew Popcorn

from Cooking Light

1 Tbsp canola oil
1/4 cup unpopped popcorn kernels
1/4 cup dry-roasted cashews
1/3 cup sugar
1/3 cup maple syrup
1 Tbsp butter
1/2 tsp salt
1/4 tsp ground red pepper

1. Heat canola oil in a medium heavy saucepan over med-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 min or until kernels begin to pop, shaking pan frequently. Continue cooking 2 min, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 min or until all popping stops. Stir in cashews.

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

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

Yield: 6 servings.