Lavender Cashew Caramel Popcorn + Christmas


I am leaving to join my family for Christmas.  Food is pretty central in my family but with everyone coming at different times and for such short intervals, it feels as if we won't have much time for spending in the kitchen.  Hence, the need to bake caramel popcorn.  One, to satisfy that craving to bake and cook around Christmas.  But also, two, not to arrive empty handed in the food department.  Flying across county, popcorn is a good way to go.

So, I usually go for Rosemary Caramel Popcorn but today wanted to just try something different.  Lavender Cashew Caramel instead.  And you know what, this might just be my new go to.  At least for now.

Adapted from Martha Stewart


  • 2 Tbs sunflower oil
  • 1/2 c popcorn kernels
  • 1/2 c butter
  • 1/2 c coconut sugar
  • 2 Tbs brown rice syrup
  • 1/2 c chopped raw cashews
  • 1/2 Tbs lavender buds
  • 1 tsp kosher salt
  • 1/4 tsp baking soda

Begin by cooking the popcorn.  Heat the oil in a large stockpot with a couple of kernels on high heat.  When they pop, add the remaining kernels, cover and cook until popped, shaking pot to avoid burning.  Remove from heat and toss in the lavender and cashews.

Preheat oven to 250 degrees.  In a small saucepan, melt the butter, coconut sugar, and brown rice syrup.  Now here comes the slightly tricky part.  I have been making this popcorn for a while now and wait until I feel like the caramel has reached the right temp.  I don't use a thermometer.  But, you should if you haven't made caramel before.  Cook until the temperature reaches 255 degrees.  Remove from heat and add in the baking soda and salt.  And stir to combine.  Then quickly pour the caramel over the popcorn and mix until evenly coated.  Spread unto a baking sheet and bake for 45 minutes, occasionally stirring.  Allow to cool and then store in an airtight container.