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.
Per serving - 229 calories, 10 g fat (35% calories from fat), 4 g protein, 36 g carbohydrate, 3 g fiber, 0 mg cholesterol, 72 mg sodium