Pistachio and Pink Pepper Popcorn

Ingredients

• 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

Instructions

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.