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.

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Credit: Jennifer Causey

Recipe Summary

1 hr 15 mins
Serves 24 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

178 calories; fat 10g; saturated fat 1g; protein 5g; carbohydrates 20g; fiber 3g; sugars 14g; added sugar 13g; sodium 204mg.