Miso Caramel Popcorn

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Miso Caramel Popcorn is an umami-packed treat featuring crispy popcorn covered in silky miso caramel. It comes together in just a few simple steps and makes a delicious snack or gift!

When we're in the mood for something sweet, one of our favorite treats is Miso Caramel Popcorn. Not only is this caramel popcorn tasty, it's also surprisingly easy, making it perfect for gift giving to neighbors and family. Be careful because the combination is so yummy that once you start eating, you won't be able to stop!

This recipe features a staple ingredient we use for sweets:​​ Karo® Corn Syrup. Karo® Syrup makes recipes OH SO Delicious. In this recipe, it creates a perfectly smooth caramel texture and balances the sweetness, allowing the true flavor of the miso and caramel to shine through.

Jump to:

• About Miso Caramel Popcorn
• Ingredients
• Substitutions
• Variations
• Instructions
• Recipe FAQs
• Equipment
• Storage
• Top tips
• Related Recipes
• Did You Like This Recipe?
• 📖 Recipe

About Miso Caramel Popcorn

• Taste - The combination of sweet caramel, savory popcorn, and umami miso is a uniquely rich combination.
• Texture - The popcorn is perfectly crunchy and lightly sticky.
• Effort - All you need to do is make the popcorn and the caramel then mix and bake them together.
• Time - Prep takes 10 minutes and cook time is about 50 minutes.

Ingredients

• Neutral cooking oil - We recommend a neutral cooking oil like avocado oil, grapeseed oil, or vegetable oil because they all have a high smoke point and won't burn while cooking the popcorn. They also have minimal flavor so they won't alter the flavor of the popcorn.
• Popcorn kernels - We buy our popcorn kernels from Trader Joe's or Sprouts because they are good quality and reasonably priced.
• Butter - Butter adds rich flavor and is the base of the caramel.
• Karo Light Corn Syrup - Corn syrup gives the caramel its soft and silky consistency. Our go to corn syrup is Karo® Syrup. Karo® Syrup is a versatile ingredient that perfects anything from delicious caramels, fudges, pies, and sticky cinnamon rolls, to sauces and glazes.
• Dark brown sugar - Dark brown sugar adds sweetness and has a deep molasses flavor.
• White miso paste - Miso a traditional Japanese sauce and seasoning. It adds a unique savory flavor to the caramel corn.
• Vanilla extract - Vanilla extract adds complexity and sweetness to the caramel corn.
• Kosher or sea salt - Salt balances the sweetness of the caramel.
• Baking soda - Baking soda helps the caramel harden and get crunchy.

See recipe card for quantities.

Substitutions

• Light brown sugar - Use light brown sugar instead of dark brown sugar for a lighter molasses flavor.
• Less caramel coverage - If you want to make this recipe with a lighter caramel flavor or covering, use ¾ cup popcorn kernels instead of ½ cup.
• Red miso - Use red miso paste instead of white for a stronger miso flavor.

Variations

• No miso - Omit miso for a purer caramel flavor.
• Chocolate - Drizzle chocolate on the popcorn for extra decadence.
• Nuts - Add peanuts, pecans, or your favorite nut for extra crunch.

Instructions

• Prepare oven and baking sheet - Preheat the oven to 250°F. Line a large baking sheet with parchment paper and set aside.
• Make popcorn - In a large pot with a thick bottom (e.g. dutch oven), combine oil and popcorn kernels. Place the lid on the pot and cook on medium heat. Listen for the popcorn to pop. Once the popcorn pops slow down with a couple of seconds between each pop, remove it from heat, and give the pot a shake to pop any remaining kernels. Let the pot sit covered for another 30 seconds and set aside while you make the caramel sauce. Alternatively, use an air popper. (Photo 1, 2, and 3)

• Make caramel sauce - In a saucepan, add butter, Karo® Light Corn Syrup, dark brown sugar, miso paste, and salt and cook on low heat. Stir the ingredients with a silicone spatula to break down the miso paste. Once the ingredients are combined, increase the heat to medium and cook untouched until the sugar is completely dissolved and the mixture is smooth, about 3-4 minutes. Remove from heat and mix in vanilla extract and baking soda. The mixture will bubble and turn light brown. (Photo 4 and 5)
• Coat popcorn - Transfer the popcorn to a large mixing bowl. Pour half of the caramel mixture onto the popcorn and use a silicone spatula to fold the mixture into the popcorn. Use the spatula to scrape the bottom of the bowl to coat every piece of popcorn. Pour the remaining caramel onto the popcorn and fold the mixture until every piece of popcorn is evenly coated. Transfer the coated caramel popcorn onto the lined baking sheet. (Photo 6, 7, and 8)

• Bake the popcorn - Transfer the coated caramel popcorn onto the lined baking sheet. Use the silicone spatula to gently spread the popcorn to form a single layer. Place the baking sheet onto the middle rack in the oven. Bake for 45 minutes and stir every 15 minutes. Close the oven door when stirring so the heat does not escape. (Photo 9, 10, and 11)
• Remove and break apart - Remove the tray from the oven, let the popcorn cool, and then break apart the pieces before enjoying. (Photo 12)

Pro tip - Be sure to mix the caramel and popcorn thoroughly so the popcorn is evenly coated.

Recipe FAQs

Equipment

This caramel corn recipe calls for a few common kitchen essentials, including measuring spoons and cups, a large pot, a sauce pan, mixing bowls, a silicone baking spatula, a baking sheet, and a cooling rack. Use these popular kitchen essentials in other recipes too!

Storage

Store leftover caramel popcorn in an air-tight container for up to 2 weeks. The air-tight container prevents the popcorn from getting stale.

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