Preheat oven to 300 degree F. Remove all unpopped kernels from popped popcorn. Put popcorn and cashews in a greased 17x12x2-inch baking or roasting 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, 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. Makes 8-1/2 cups.