6 heaping cups plain popped corn
¼ cup agave nectar (or honey)
¼ cup creamy natural peanut butter or almond butter, at room temperature
¼ cup finely chopped* macadamia nuts


Line a baking sheet with parchment or wax paper. Put popcorn in a large bowl. Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more. Add the chopped macadamia nuts and mix to evenly distribute. Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated.

Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. Place the balls on the prepared baking sheet. If they seem too fragile, press and squeeze each ball again to help keep it together. Roll each ball in, or sprinkle with, Dang Original Toasted Coconut Chips while still a little damp and sticky. Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container. (Adapted from Eating Well)

Tip: *A food processor works well; give whole nuts a few pulses to finely chop.