An addictive blend of sweetness, saltiness, and spiciness envelops clusters of freshly popped corn and nuts. The maple syrup and brown rice syrup pair nicely with warming spices, but feel free to experiment with different blends of spices and ingredients: Try Indian curry powder and shredded coconut; chunks of crystallized ginger and sesame seeds; or walnuts and dried cherries finished with a dusting of maple sugar. Any nuts and seeds will work in this recipe, so use your favorites, and don’t overlook more unusual choices, such as pumpkin seeds, pistachios, or chopped macadamias.
Game plan: You can also make popcorn balls with this recipe—something kids love to do. Instead of cooling the coated popcorn on a baking sheet, let is sit until cool enough to handle, then mold into balls or whatever shape you wish using clean, damp hands.
Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson. Copyright 2007. Published by Celestial Arts.