Popcorn Granola

Name: Popcorn Granola
Ingredients: 7 to 8 cups popped popcorn (from about 1/3 cup kernels); 1 cup raw hulled pumpkin seeds; 1 cup sliced almonds; 1 cup unsweetened coconut chips; 1 1/4 cups raw pecans, left whole or very roughly chopped; 3/4 cup pure maple syrup; 1/2 cup extra-virgin olive oil; 1/2 cup packed light brown sugar

8 ingredients

4 steps

Ingredients

7 to 8 cups popped popcorn (from about 1/3 cup kernels)
1 cup raw hulled pumpkin seeds
1 cup sliced almonds
1 cup unsweetened coconut chips
1 1/4 cups raw pecans, left whole or very roughly chopped
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light brown sugar

Directions

1

Preheat the oven to 300° F and line a rimmed baking sheet with parchment paper or a Silpat mat.
2

In a large bowl, mix everything together. Don't worry about smashing some of the popcorn-you want it to be well coated.
3

Spread mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until crispy, about 45 minutes.
4

Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing. You may get big chunks of brittle-like popcorn candy. Embrace it! I do not know how long this stores for exactly, as we ate it all in 2 days, but I imagine it will stay good for at least a week, though your popcorn may soften slightly.