Popcorn Clusters With Pistachios

Pop popcorn according to instructions.  Meanwhile, coat a large roasting pan, 9-by-13-inch pan or a large rimmed baking sheet with cooking spray.  Mix saffron and vinegar in a small bowl; set aside.

Bring sugar and ½ cup water to simmer over medium-low heat in a 5-6 quart heavy pot or Dutch oven, stirring often without scraping down sides, to dissolve sugar.  Once mixture starts to simmer, increase heat to medium; immediately stop stirring.  Continue to simmer, jiggling post occasionally to ensure mixture may crystallize for a while, but eventually it will remelt and become an amber liquid.)

Once the liquid turns and becomes fragrant, quickly add butter (chopped), saffron mixture and nuts, and stir until butter melts.  Working quickly off heat, stir in popcorn with a wooden spoon.  When thoroughly and evenly coated, scrape in the prepared pan and pat down lightly.  (I had a hard time getting all the popcorn in the pot, so I put about half in the roasting pan, then poured the mixture over that and mixed in the roasting pan as well.) Let stand until cool and brittle, about 30 minutes.  Break into cluster and store in an airtight tin.

Yield;  About 10 cups or enough to fill three 2 lb. Cookie tins.
Nutrition per ½ cup serving:  172 calories, 1 g protein, 28 g carbohydrates, 7 g fat (2.8 g saturated), 9 mg cholesterol, 1g fiber, 73 mg sodium.  All based on using a 3 ounce microwave package which, which I would not use.)