# Components:
→ Popcorn
01 - 1/2 cup popcorn kernels
02 - 2 tablespoons neutral oil, such as grapeseed or canola
03 - 2 tablespoons toasted sesame oil
04 - 2 tablespoons white sesame seeds
05 - 1/2 teaspoon fine sea salt
→ Miso Almonds
06 - 1 1/2 cups raw whole almonds
07 - 2 tablespoons white miso paste
08 - 1 tablespoon maple syrup
09 - 1 tablespoon soy sauce or tamari for gluten-free
10 - 1/2 tablespoon neutral oil
11 - 1/4 teaspoon ground black pepper
→ Optional Add-ins
12 - 1/2 cup dried cranberries or dried cherries
13 - 1/2 cup wasabi peas
14 - 1/4 cup chopped nori sheets
# Method steps:
01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk white miso paste, maple syrup, soy sauce, neutral oil, and ground black pepper until combined.
03 - Add raw whole almonds to the miso mixture and toss until evenly coated.
04 - Spread almonds on prepared sheet in a single layer. Bake for 18 to 20 minutes, stirring once halfway through, until golden and aromatic. Allow almonds to cool completely; they will firm up as they cool.
05 - While almonds bake, heat neutral oil in a large pot over medium heat. Add popcorn kernels, cover, and shake pan occasionally. When popping slows to 3–4 seconds between pops, remove from heat.
06 - Drizzle hot popcorn with toasted sesame oil, then sprinkle with white sesame seeds and fine sea salt. Toss to coat evenly.
07 - In a large bowl, gently mix cooled miso almonds, seasoned sesame popcorn, and any desired optional add-ins until evenly distributed.
08 - Serve immediately, or transfer to an airtight container; keeps fresh up to 5 days at room temperature.
