- 2/3 cup unpopped popcorn
- 1 cup blanched slivered almonds, toasted
- 6 tablespoons Kikkoman Teriyaki Marinade & Sauce
- 1/2 teaspoon ground ginger
- 1/4 cup butter or margarine
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Butter or margarine
- Pop popcorn according to package directions; remove unpopped kernels. Combine popcorn with almonds in large bowl. Stir together teriyaki sauce and ginger.
- Melt butter in large saucepan over medium heat. Stir in sugar, brown sugar, corn syrup and salt. Bring mixture to a boil; stir occasionally. Insert candy thermometer; continue boiling until mixture reaches 265 degrees F., or a small amount of mixture dropped into very cold water forms a hard ball. (Do not stir mixture while boiling.) Remove from heat; stir in baking soda. Add teriyaki sauce mixture, about 1 Tbsp. at a time, and stir until mixture stops bubbling; pour in thin stream over popcorn, tossing until popcorn and nuts are well coated. Cool slightly. Butter hands; shape mixture into desired sizes of balls and place on waxed paper.