6 cups popped popcorn
1 1/2 cups lightly salted cashews
2/3 cup packed brown sugar
2 tablespoons butter
2 tablespoons light corn syrup
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
2 tablespoons sesame seed
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Preheat oven to 300 degrees F.

Remove all unpopped kernels from popped popcorn. 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.