Instructions: Air-pop the popcorn and place it in a large bowl along with the pistachios.

To toast the pecans, place on a baking sheet and toast in a preheated 350 degree oven for 7 to 10 minutes. Be sure not to scorch them. Chop coarsely and add to the popcorn and pistachios.

In a small, heavy skillet or saucepan, heat the unsalted butter over medium heat. Add the curry powder and salt and saute for a few seconds. Add the maple syrup and cook for 3 to 5 minutes. The syrup should boil and be uniformly bubbly.

Pour the hot syrup mixture over the popcorn and nut meats and stir well to coat. Let cool completely before storing in an airtight container.

To serve, break into clusters.

This recipe yields 8 cups of pistachio popcorn.

Note: Brown rice syrup, honey, or barley malt may be substituted for the maple syrup.

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