Sweet-and-Spicy Popcorn Balls

Name: Sweet-and-Spicy Popcorn Balls
Yield: makes 20
Ingredients: 2 cups hulled pumpkin seeds or slivered almond; 3 3.5-ounce bags natural microwave popcorn, or 12 cups fresh popped popcorn; 2 cups agave nectar; 1/2 cup coconut milk; 2 tablespoons melted refined coconut oil or canola oil, plus more for coating hands; 1 teaspoon vanilla extract; 1 1/2 teaspoons salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper

December 9, 2011

This is one of my absolute favorite snacks—a perfectly refined marriage of competing flavors. Whatever you do, do not put these in a big bowl by the couch and dig in for a reality-TV marathon while pretending to write a cookbook on a windy, rainy spring day like I did. You will lose that productivity battle, I assure you. Instead, make a big batch and divvy the balls out into individual air-tight sandwich bags for on-the-fly enjoyment throughout the week.

Recipe notes

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