A slightly thicker caramel and the addition of whole roasted almonds turn traditional caramel popcorn into gift-worthy popcorn mix. We use less sugar in the glaze and cut the sweetness with mild white miso (fermented soybean paste) and tamari (a richer, wheat-free soy sauce) for a salty-savory note that makes the snack incredibly addictive.
1 1/2 cups sugar
2/3 cup water
3 tablespoons white miso
1 1/2 tablespoons tamari
2 tablespoons unsalted butter
1 teaspoon baking soda
1/2 teaspoon black pepper
10 cups popped unseasoned popcorn
3 cups toasted unsalted almonds
1/4 teaspoon kosher salt
Added sugars 13g
Calcium 5% DV
Potassium 4% DV
How to Make It
Preheat oven to 200°F. Line a baking sheet with parchment paper; coat with cooking spray.
Heat sugar, 2/3 cup water, miso, and tamari in a large saucepan over medium. Cook 35 minutes or until golden brown and bubbly and a candy thermometer registers 240°F. Remove from heat; stir in butter, baking soda, and pepper.
Combine popcorn and almonds in a large bowl. Working quickly, pour sugar mixture over popcorn mixture, tossing to coat. Spread mixture in an even layer on prepared pan; sprinkle with salt. Bake at 200°F for 40 minutes or until golden and crisp, stirring every 15 minutes to break up clusters. Cool to room temperature, stirring occasionally. Store in an airtight container up to 1 week.
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