6-8 cups freshly popped corn
1/4 cup walnuts
1/4 cup almonds
1/2 cup brown rice syrup
Preheat the oven to 350 degrees.
Place the nuts on a parchment-lined baking sheet. Bake for 8 minutes, or until toasted. While the nuts toast, warm the brown rice syrup by placing the jar in a pot of warm water. This will make it easier to mix into the popcorn.
Remove the nuts from the oven. Using your hands and a spatula, combine the warm brown rice syrup with the toasted nuts and popcorn. The mixture will be sticky.
Spread the popcorn onto the parchment-lined baking sheet, and bake for 8-10 minutes. Cool for 5 minutes before removing from the pan.
Let the popcorn cool to “set”.