Serves: 10 | Prep Time: 10 minutes | Cook Time: 3 minutes
Caramel Corn with Peanuts

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 Information

Per serving - 230 calories, 21 gram fat (55% calories from fat), 4 gram protein, 35 gram carbohydrate, 4 gram fiber, 0 milligram cholesterol, 53 milligram sodium

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