Serving: 2 cups

   1/2 cup agave nectar
   1/2 cup butter or margarine
   1/2 cup packed brown sugar
   Dash salt
   1 teaspoon grated orange peel
   1/4 teaspoon baking soda
   3 quarts popped popcorn

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Melt butter in large saucepan; stir in sugar, agave and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4 x 10-1/4 x 1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container.

Agave Nectar

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