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“Pop-Stachio Corn”

10 January 2010 2,393 views No Comment

“Pop-Stachio Corn”

Portions of this recipe are courtesy of the “Whole Food Bible”

popcorn and cob

“Pop-Stachio Corn” is a lower calorie alternative to buttery popcorn or sweeter versions like Crunch–N- Munch® or Fiddle Faddle®.

This snack provides fiber, proteinpistachio and essential monounsaturated fatty acids “M.U.F.A.’s”.  The anti-inflammatory benefits of the curry powder and the low Glycemic level of the Agave Nectar really make this a healthy snack if you follow the suggested serving size of 1 cup.   You may choose to eliminate the pistachios and maple syrup if you are seeking a lower fat version.  In such case,  a serving size would increase to 2 cups.


Makes eight 1 cup servings

  1. 1 cup organic  pop corn kernels
  2. 1 cup shelled raw pistachios
  3. ½ cup shelled and raw walnut pieces
  4. 2 tablespoons of organic, unsalted butter
  5. ½ teaspoon curry powder
  6. ½ teaspoon sea salt
  7. 1 Tablespoon pure Maple Syrup
  8. ½ cup Agave Nectar


  • Air-pop the popcorn or pop it on the stove top in 3/4 teaspoon of Grapeseed or Coconut oil and place it in a large bowl.
  • Toast the pistachios and walnuts pieces by placing them on a baking sheet and popping them in as pre-heated 350° oven for 7-10 minutes then add them to your popcorn.walnut
  • In a small sauce pan, melt the butter on medium heat; add the curry powder, sea salt, maple syrup and Agave Nectar; simmer for 3-5 minutes until the syrup in uniformly bubbly.
  • Pour the hot syrup over the popcorn and nuts in your bowl, stir it thoroughly to coat everything well.
  • Let everything cool completely, break it into clusters and enjoy.  Leftovers may be stored in an airtight container for 3-4 days (if they last that long.)

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