“Pop-Stachio Corn”
Portions of this recipe are courtesy of the “Whole Food Bible”
“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, protein
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.
Ingredients:
Makes eight 1 cup servings
- 1 cup organic pop corn kernels
- 1 cup shelled raw pistachios
- ½ cup shelled and raw walnut pieces
- 2 tablespoons of organic, unsalted butter
- ½ teaspoon curry powder
- ½ teaspoon sea salt
- 1 Tablespoon pure Maple Syrup
- ½ cup Agave Nectar
Directions:
- 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.
- 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.)
