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Serves 8 | Prep Time 10 minutes | Cook Time 15 minutes
1/2 cup Eden Popcorn
3 Tbsp Eden Extra Virgin Olive Oil
1/2 cup Eden Barley Malt Syrup
1/2 cup organic maple syrup
1/4 cup organic peanut butter
or other nut butters
2 tsp Eden Mugi Miso
Heat oil in a large pot and pop corn according to package directions. Place popped corn in a large bowl. Preheat oven to 350°. Combine the barley malt, maple syrup, peanut butter and miso in a small sauce pan. Bring to a boil over a high flame, stirring frequently. Reduce the flame to medium-low, stirring constantly for 5 to 7 minutes. Pour over the popcorn and mix thoroughly. Place the mixture on an cookie sheet (do not oil) and spread out evenly. Bake for 3 to 5 minutes. Immediately remove the caramel corn with a spatula to prevent sticking to the sheet.
Yields: approximately 16 cups
Note: For those with allergies to peanuts, substitute almond or cashew butter; or omit.