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Ingredientes
- 1 c. Popcorn
- 1 c. Shelled pistachios
- 1/2 c. Pecan halves
- 2 Tbsp. Unsalted butter or possibly canola oil
- 1/2 tsp Curry pwdr
- 1/4 tsp Sea salt to 1/2 tsp.
- 1/2 c. Maple syrup
Direcciones
- 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 degree oven for 7 to 10 min. Be sure not to scorch them. Chop coarsely and add in to the popcorn and pistachios.
- In a small, heavy skillet or possibly saucepan, heat the unsalted butter over medium heat. Add in the curry pwdr and salt and saute/fry for a few seconds. Add in the maple syrup and cook for 3 to 5 min. The syrup should boil and be uniformly bubbly.
- Pour the warm syrup mix over the popcorn and nut meats and stir well to coat. Let cold completely before storing in an airtight container.
- To serve, break into clusters.
- This recipe yields 8 c. of pistachio popcorn.
- Note: Brown rice syrup, honey, or possibly barley malt may be substituted for the maple syrup.
