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.
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Pink peppercorns give this pistachio-laced snack a subtle kick and a pretty color. Agave helps hold it all together in little clusters.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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