Ingredients
- 2 am sunflower seeds
- 1/4 pecans
- 180 ml honey (raw)
- 75 gr unpopped am popcorn
- 50 gr peanuts
- 32 gr almonds
- 30 ml am unrefined safflower oil
- 20 gr coconut
- 16 gr am sesame seeds
Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil, just enough to barely coat the bottom of the pan. Add peanuts and seeds; roast lightly; add nuts and coconut; continue roasting until the coconut begins to turn golden brown. Remove from heat and stir in the popcorn and honey. Eat while warm or serve as a snack.
