date:Aug 26, 2013
Ingredients
6 heaping cups popped corn
1/4 cup agave nectar, or honey
1/4 cup creamy natural peanut butter, or almond butter, at room temperature
2 tablespoons dark chocolate-covered pretzels, finely chopped
2 tablespoons dried cherries, finely chopped
Instructions
1. Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in a large bowl.
2. Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirr