Caramel Corn

Serves: 8 | Prep Time: 10 minutes | Cook Time: 15 minutes
Caramel Corn



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.

Nutritional Information

Per serving - 248 calories, 10 g fat (33% calories from fat), 4 g protein, 40 g carbohydrate, 2 g fiber, 0 mg cholesterol, 117 mg sodium

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