1. Preheat oven to 325°; line rimmed baking pan with parchment paper. In a large saucepot, heat vegetable oil over medium-high heat. Stir in popcorn kernels; cover and cook for 3 minutes or until most kernels have popped. Transfer popcorn to a large bowl; discard any unpopped kernels. Add cashews; toss.

2. In a separate large saucepot, heat sugar, syrup, lime juice, sesame oil, soy sauce, and fish sauce to a simmer over medium-high heat; cook and stir for 1 minute or until well combined. Remove from heat; stir in sriracha, baking soda, cilantro, and lime zest. Let the sugar mixture cool slightly. Pour half the sugar mixture over the popcorn; carefully toss to coat. Repeat with the remaining half of the sugar mixture. Spread popcorn mixture on prepared pan; bake 10 minutes or until golden brown and set. Cool completely.

3. To serve, break popcorn apart into small pieces. Makes about 12 cups.

• 10 g Total fat
• 2 g Saturated fat
• 0 mg Cholesterol
• 302 mg Sodium
• 25 g Carbohydrates
• 2 g Fiber
• 15 g Sugars
• 15 g Added sugars
• 3 g Protein