Pistachio and Pink Pepper Popcorn


Pink peppercorns give this pistachio-laced snack a subtle kick and a pretty color. Agave helps hold it all together in little clusters.

  • 8Servings


    • 1/4 cup plus 2 Tbs. unsalted, shelled raw pistachios
    • 4 Tbs. olive oil
    • 2 Tbs. light agave nectar
    • 8 cups freshly popped hot popcorn
    • 3/4 tsp. pink peppercorns, coarsely ground


    1. Toast pistachios in dry skillet over medium-high heat 2 minutes, shaking pan occasionally, or until lightly browned and fragrant. Cool slightly, then coarsely chop.

    2. Warm oil and agave in small saucepan over medium-low heat until blended and foaming, stirring occasionally. Season with salt, if desired.

    3. Drizzle oil mixture onto popcorn; sprinkle with pistachios and pink pepper. Toss to distribute evenly.

    Nutrition Information

    • Calories: 139
    • Carbohydrate Content: 12 g
    • Fat Content: 10 g
    • Fiber Content: 2 g
    • Protein Content: 2 g
    • Saturated Fat Content: 1 g
    • Sodium Content: 0.5 mg
    • Sugar Content: 5 g