A nice little treat to make. Recipe found in the cookbook “Big Vegan” by Robin Asbell . The original calls for the use of corn oil which I just could not find. I did some googling and read that safflower oil is a good substitute. The trick is to substitute with a light tasting oil. Olive oil is not suitable as it has too strong of a taste. I got the safflower oil at a health food shop.
What you will need:
½ cup popcorn kernels (try the organic ones that you can buy from health food or organics shops, and taste the difference!)
Vegetable oil spray
½ cup agave syrup
½ cup brown rice syrup (avail. in health food shops)
1 tbsp safflower oil
½ tsp salt
1 cup pecans, chopped
Preheat oven to 165 degrees Celsius.
Pop the popcorn in an air popper. Sort through the popped corn and remove the unpopped kernels.
Coat baking tray with sides, with vegetable oil spray.
Mix both syrups, oil and salt in a measuring cup and then pour over popcorn. Add nuts and toss gently to mix. Spread mixture on the tray and bake for 10 minutes. Stir and reverse position of the tray. Bake for about 10 minutes more.
Scrape immediately into a storage tub and let cool a bit before eating or cool completely, uncovered before storing tightly covered at room temperature. Will keep for up to 1 week, though it tastes so good, I doubt you will find it lasting more than 1 day!