This is one of my absolute favorite snacks—a perfectly refined marriage of competing flavors. Whatever you do, do not put these in a big bowl by the couch and dig in for a reality-TV marathon while pretending to write a cookbook on a windy, rainy spring day like I did. You will lose that productivity battle, I assure you. Instead, make a big batch and divvy the balls out into individual air-tight sandwich bags for on-the-fly enjoyment throughout the week.

　　

Ingredients

makes 20

　　2 cups hulled pumpkin seeds or slivered almond

　　3 3.5-ounce bags natural microwave popcorn, or 12 cups fresh popped popcorn

　　2 cups agave nectar

　　1/2 cup coconut milk

　　2 tablespoons melted refined coconut oil or canola oil, plus more for coating hands

　　1 teaspoon vanilla extract

　　1 1/2 teaspoons salt

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon cayenne pepper

　　

Step 1

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

　　

Step 2

Spread the pumpkin seeds or almonds in a single layer on the baking sheet and bake for 10 minutes, or until nicely toasted, stirring once. Transfer to a large heat-proof bowl and set aside. Pop the popcorn according to package instructions and transfer to the bowl. Toss the popcorn with the seeds or nuts until thoroughly mixed. Set aside.

　　

Step 3

Combine the agave nectar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat, stirring every other minute so that the mixture doesn’t stick to the pan. Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more. Turn off the heat and let the syrup sit for 1 minute. While whisking briskly, add the coconut milk, the 2 tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to whisk until the caramel is smooth. Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated. Chill the mixture in the refrigerator for 20 minutes.

　　

Step 4

Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand. Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.