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1
Preheat the oven to 350F.
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2
Line a rimmed baking sheet with parchment paper.
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3
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.
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4
Transfer to a large heat-proof bowl and set aside.
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5
Pop the popcorn according to package instructions and transfer to the bowl.
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6
Toss the popcorn with the seeds or nuts until thoroughly mixed.
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7
Set aside.
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8
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 doesnt stick to the pan.
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9
Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more.
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10
Turn off the heat and let the syrup sit for 1 minute.
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11
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.
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12
Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated.
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13
Chill the mixture in the refrigerator for 20 minutes.
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14
Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand.
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15
Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.
