6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini
1/2 teaspoon salt
1. Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy, and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. Let cool completely.
2. When cooled, press small handfuls into balls with your fingers. These will keep for 2–3 days, covered, at room temperature.