The magic of miso is finally starting to catch on! We were recently in Portland, OR where we found it in a date smoothie, a miso pumpkin latte, a foccacia and more. So why not in caramel corn? This is the sophisticated adult version of the caramel corn you grew up with. The umami of the miso and nuttiness from the black sesame paste are a winning combination!
Miso Black Sesame Caramel Corn
A sophisticated version of the caramel corn you grew up with this one has complex umami notes from the miso and a nuttiness from the black sesame paste.
Ingredients
- 1⁄2 cup popcorn kernels
- 3⁄4 cup brown sugar
- 1⁄4 cup water
- 3 tablespoons vegan butter cut in chunks
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon baking soda
- 1 tsp black sesame paste (can also use tahini)
- 3 tablespoons red miso or white
- 1 tablespoon black sesame seeds (or white)
Instructions
Heat oven to 300°F. Line a rimmed baking sheet with parchment paper; set aside.
Air pop the popcorn into a bowl large enough for you to toss the kernels in the caramel later. You should have about 8 cups popcorn.
Add sugar and water to a small pot and bring to a boil over medium-high heat, only stirring until sugar has dissolved. Boil, swirling pan around (wear potholders) for about 10 minutes. Remove from heat and stir in vegan butter (mixture may bubble up). Return to stove, reduce heat to medium-low, and cook for another 2 to 3 minutes. Remove from heat and whisk in the salt, baking soda, sesame paste and miso.
Quickly pour it over the prepared popcorn and toss to coat. It won’t be fully coated and that’s fine.
Spread popcorn on prepared baking sheet. Sprinkle sesame seeds over. Bake in oven, tossing every 5 minutes until mixture is dry, about 15 to 20 minutes. Let cool completely on baking sheet before storing.
Will keep in sealed containers at room temperature, but it might get sticky if it’s humid.
Notes
You can substitute tahini for black sesame paste. The more aged the miso you use, the deeper the flavor. Can use white sesame seeds instead of black.
Inspired by a Smitten Kitchen recipe.