# The Ingredients You'll Need:
→ Popcorn Base
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
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
# Step-by-Step Instructions:
01 - Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together white miso paste, maple syrup, soy sauce or tamari, neutral oil, and ground black pepper until smooth.
03 - Combine raw almonds with the miso mixture, ensuring even coating. Spread almonds in a single layer on the prepared baking sheet.
04 - Bake almonds for 18 to 20 minutes, stirring halfway through, until golden brown and aromatic. Allow almonds to cool completely; they will crisp as they cool.
05 - Heat neutral oil in a large pot over medium heat. Add popcorn kernels and cover the pot. Shake pot occasionally until popping slows to 3 to 4 seconds between pops. Remove from heat.
06 - Drizzle hot popcorn with toasted sesame oil, then immediately toss with sesame seeds and sea salt for even seasoning.
07 - In a large bowl, blend the cooled miso almonds, seasoned sesame popcorn, and any optional add-ins. Gently toss until ingredients are evenly mixed.
08 - Enjoy fresh, or store in an airtight container at room temperature for up to 5 days.
