Pistachio Popcorn
Nutrition
Calories: 224 kcalCarbohydrates: 23 gProtein: 8 gFat: 18 gSaturated Fat: 7 gCholesterol: 8 mgSodium: 94 mgFiber: 5 gSugar: 18 gVitamin A: 4.05 IUCalcium: 40 mgIron: 7 mg
Ingredients
- 1 cup popcorn
- 1 cup shelled pistachios
- ½ cup Pecan halves
- 2 tbsp unsalted butter or canola oil
- 1/2 tsp curry powder
- 1/4 to 1/2 tsp sea salt
- 1/2 cup maple syrup
Instructions
- Air-pop the popcorn and place it in a large bowl along with the pistachios.
- To toast the pecans, place on a baking sheet and toast in a preheated 350°F oven for 7 to 10 minutes. Be sure not to scorch them. Chop coarsely and add to the popcorn and pistachios.
- In a small, heavy skillet or saucepan, heat the butter or oil over medium heat. Add the curry powder and salt, and sauté for a few seconds. Add the maple syrup and cook for 3 to 5 minutes. The syrup should boil and be uniformly bubbly.
- Pour the hot syrup mixture over the popcorn and nut meats, and stir well to coat. Let cool completely before storing in an airtight container.
- To serve, break into clusters.