Miso Caramel Popcorn is an umami packed treat featuring crunchy popcorn covered in rich miso caramel. It comes together in just a few simple steps and makes a delicious snack or gift. Be careful because the combination is so yummy that once you start eating, you won't be able to stop!
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.
3 tablespoon neutral cooking oil, ½ cup popcorn kernels
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.
8 tablespoon butter, 8 tablespoon Karo® Light Corn Syrup, 1 cup packed dark brown sugar, 1½ tablespoon white miso paste, 1 teaspoon vanilla extract, ½ teaspoon kosher or sea salt, ½ teaspoon baking soda
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.
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.
Remove and break apart - Remove the tray from the oven, let the popcorn cool, and then break apart the pieces before enjoying.
Notes
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.
Top Tips
Be sure to mix the caramel and popcorn thoroughly so the popcorn is evenly coated.
Make sure the pot is completely dry before adding the oil. If there is moisture in the pot, the oil will splatter.
You can also use an air popper to pop the popcorn kernels.
After cooking the popcorn, be sure to pick out any remaining kernels before coating it in caramel. Biting into a hard kernel can hurt your teeth.
Use a silicone spatula because the caramel won't stick to it.