Pistachio Popcorn
By: Anonymous
Published: Saturday, February 13, 2010 - 3:22am

Ingredients




1 cup Popcorn
1 cup Shelled pistachios
cup Pecan halves
2 tablespoons Unsalted butter or canola oil
teaspoon Curry powder
teaspoon Sea salt to ½ teaspoon
cup Maple syrup

Preparation

1 Air-pop the popcorn and place it in a large bowl along with the pistachios. 2 To toast the pecans, place on a baking sheet and toast in a preheated 350 degree oven for 7 to 10 minutes. Be sure not to scorch them. Chop coarsely and add to the popcorn and pistachios. 3 In a small, heavy skillet or saucepan, heat the unsalted butter over medium heat. Add the curry powder and salt and saute for a few seconds. Add the maple syrup and cook for 3 to 5 minutes. The syrup should boil and be uniformly bubbly. 4 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. 5 To serve, break into clusters. 6 This recipe yields 8 cups of pistachio popcorn. 7 Note: Brown rice syrup, honey, or barley malt may be substituted for the maple syrup.