Preparation

1. Line a sheet pan with parchment paper and oil lightly. Lightly oil large mixing bowl.
2. Heat grapeseed oil in large saucepan over medium-high heat. Add 3 or 4 corn kernels and cover, swirling pan frequently. When kernels pop, add the remaining corn kernels. Cover and cook, shaking pan frequently, tip lid of pan to allow steam to escape when popping. This results in a fluffier, drier product.
3. When popping slows down, remove pan with the lid still ajar from heat and allow to stand until all popping stops. Sprinkle with salt and transfer to prepared mixing bowl. Add cashews and almonds. Toss to combine.
4. In a small nonstick saucepan, melt butter, stir in sugar, and maple syrup and bring to a boil. Cook over medium heat, stirring constantly with silicone spatula until temperature on candy thermometer registers soft crack stage, 275 F.
5. Drizzle mixture over popcorn with one hand while tossing with silicone spatula in other hand to distribute glaze as evenly as possible. Spread mixture onto prepared sheet pan and allow to cool. Transfer to serving dish and enjoy!
6. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018