pop 1/2 cup popcorn - then transfer into another bowl in order to separate out any unpopped kernels... add a little olive oil (or melted vegan butter spread) and sea salt... heat approximately 1/2 cup of yinnie / brown rice syrup (barley malt syrup can also be used) in a small saucepan until it boils, reduce flame and simmer 2 minutes... pour over popcorn - mix well - then mix in 1 cup of roasted peanuts... spread out evenly onto 2 lightly oiled cookie sheets and bake at 350 for about 5 minutes (baking will cause the sweetener to harden during cooling) - scrape yinnie corn from the cookie sheets with a spatula before it is fully cooled (before sweetener hardens completely) and allow to cool the rest of the way on the sheets

store in container to keep crisp and fresh (although it rarely lasts that long!) - for variety can also use chopped pecans, walnuts or sunflower seeds


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