Friday, July 4, 2008

Agave Popcorn Balls

makes 16-20

6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt

Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.

When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.

recipe from: Delicious Living July 2008

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