Pistachio and Pink Pepper Popcorn

• 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

1. Toast pistachios in dry skillet over medium-high heat 2 minutes, shaking pan occasionally, or until lightly browned and fragrant.
2. Cool slightly, then coarsely chop.
3. Warm oil and agave in small saucepan over medium-low heat until blended and foaming, stirring occasionally.
4. Season with salt, if desired.
5. Drizzle oil mixture onto popcorn; sprinkle with pistachios and pink pepper.
6. Toss to distribute evenly.

pistachios, olive oil, nectar, freshly popped, pink peppercorns

Taken from www.vegetariantimes.com/recipe/pistachio-and-pink-pepper-popcorn/ (may not work)