Put popcorn and cashews into
a greased 17 x 12 x 2-inch baking pan.
In a medium saucepan, combine brown sugar, butter, corn syrup, ginger and sesame
oil. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate
rate, without stirring, for 5 minutes more.
Remove pan from heat. Stir in sesame seed, vanilla extract and baking soda. Pour
mixture over popcorn mixture. Stir gently to coat.
Bake for 20 to 25 minutes or
until golden brown, stirring twice. Spread popcorn mixture on a large piece of buttered
foil to cool
Store tightly covered.
Yields 8 1/2 cups.
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