Caramel Corn with Peanuts

Serves 10 | Prep Time 10 minutes | Cook Time 3 minutes

Ingredients

Directions

Place oil and popcorn in a large pot, cover and pop the corn, shaking the pan occasionally. Place popped corn in a large mixing bowl together with the peanuts. Preheat the oven to 350°. Place the barley malt, maple syrup and miso in a small sauce pan. Bring to a boil, stirring constantly. Reduce the flame to medium, stir constantly and simmer for 4 to 5 minutes. Pour over the popcorn and peanuts. Mix thoroughly and spread out evenly on two baking sheets. Place the sheet on the middle or top rack in the oven. Bake for 2 minutes, turn the mixture with a spatula and bake another 2 to 3 minutes. Be careful not to bake too long as the syrup has a tendency to burn easily. Remove the caramel corn from the sheets immediately, to prevent hardening on the sheet and place in a large serving bowl.

Other nuts such as walnuts, pecans, almonds or even roasted pumpkin and sesame seeds may be substituted for peanuts.

Nutritional Info

Related Recipes

American, Dessert & Pastry, Good/High Fiber, Japanese Food, Low Sodium, Macrobiotic, Oils, Snacks, Sweeteners, Vegan, Wheat-Free, Whole Grain