sweet and spiced miso almond popcorn

  • 1 tablespoon extra virgin olive oil
  • ½ cup (120g) popcorn kernels
  • 1 cup (160g) roasted almonds, chopped
  • ¼ cup (60ml) maple syrup
  • ½ cup (85g) rapadura sugar
  • 2 tablespoons white miso paste
  • ¼ teaspoon bicarbonate of (baking) soda
  • ¼ teaspoon Chinese five-spice powder
  1. Heat the oil in a large saucepan over high heat. Add the popcorn kernels, cover with a tight-fitting lid and cook, shaking the pan occasionally, for 3 minutes or until popped. Remove from the heat and add the almond.
  2. Place the maple syrup, sugar and miso in a small saucepan over low heat and cook, stirring occasionally, for 1 minute or until the sugar has dissolved. Increase heat to high and cook for 3–4 minutes or until thickened. Remove from the heat, add the bicarbonate of soda and five-spice powder and stir well to combine. Working quickly, pour the mixture over the popcorn and stir to combine. Spread out on a large oven tray and set aside to cool for 15 minutes or until the caramel has set. Break into small clusters to serve. Makes 10 cups

TIP:
The popcorn will keep in an airtight container for up to 4 days.

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