Native Blend Popcorn Balls

1/3 C roasted pumpkin seeds
10 C popped popcorn (1/2 C unpopped popcorn, popped in 1/8 cup corn oil)
1/3 C roasted sunflower seeds
1/3 C dried blueberries
1/3 C dried cranberries
1/4 C brown rice syrup
1 C packed light brown sugar
1/2 t salt
0 - margarine or oil for hands

Place the popcorn in a large mixing bowl with the sunflower seeds, pumpkin seeds, dried blueberries, and dried cranberries. Remove any unpopped kernels. Set aside.

Place the brown rice syrup, brown sugar, salt, and 1/4 cup water in a small saucepan over medium heat. Cook, stirring constantly, until the mixture boils over the entire surface. stop stirring and adjust the heat if necessary to maintain this constant boil without boiling over.

Boil for about 8-10 minutes (240°F on a candy thermometer, soft ball stage).

Pour the sugar mixture evenly over the popcorn, stirring constantly until everything is coated, being sure to stir from the bottom of the bowl to catch all the sunflower seeds that fall to the bottom. Put some margarine or oil on your hands to keep the mixture from sticking. Scoop up large handfuls and shape into balls, pressing firmly. Work quickly before the mixture has a chance to cool. If the mixture gets too firm to shape, place it in a warm (300°F) oven for 1-2 minutes to soften.

From Vegan Lunch Box