Step 1

Preheat oven to 350°.

Step 2

Toast the cashews on a baking sheet for 8 minutes. Lower oven temperature to 300°.

Step 3

Microwave the popcorn according to package instructions. Once popped, remove from bag and place on a baking sheet lined with parchment paper or a non-stick silicon mat.

Step 4

In a small sauce pan, bring the honey to a simmer. Simmer for 7 minutes, stirring constantly, until thickened to a caramel consistency.

Step 5

Drizzle the honey caramel over the popcorn. Lightly toss with a spatula. Bake for 25 minutes. Remove from oven.

Step 6

In a small bowl, microwave the chocolate in 40 second intervals until melted, stirring between each interval. Drizzle the chocolate over the popcorn. Allow the chocolate to harden.

Step 7

In a large bowl, toss the popcorn with the cashews and serve. Keep leftovers in an airtight container.

Step 8

TIP: To speed up the process for chocolate to harden, place pan in the freezer for one minute.