Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails. Slideshow: More Bar Snack Recipes 

Martha Wiggins
December 2015

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Makes 18 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and line a baking sheet with parchment paper. In a large saucepan, combine the vegetable oil and popcorn, cover and cook over moderate heat until the corn starts to pop. Cook, shaking the pan until the popping stops, 3 to 5 minutes. Transfer the popcorn to a large bowl and season lightly with salt.

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  • Wipe out the saucepan. Add the olive oil, sugar, sesame seeds, soy sauce, garlic powder and 2 teaspoons of salt and cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Add the pistachios and cook, stirring, for 1 minute. Scrape the pistachios onto the prepared baking sheet and bake for about 10 minutes, until bubbling. Scrape the pistachio mixture into the popcorn and toss well. Let cool before serving.

Make Ahead

The mix can be made early in the day and stored in an airtight container at room temperature.