Flavorful Miso Caramel Corn
A quick and easy snack combining sweet caramel corn with a savory umami twist from white miso paste, perfect for movie nights and gatherings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1/2 cup (about 100 grams) popcorn kernels, plain, unpopped
- 2 tablespoons vegetable or canola oil (for popping)
- 1/2 cup (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 1/4 cup (60 ml) light corn syrup
- 2 tablespoons white miso paste
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
Instructions
- Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Add 1/2 cup popcorn kernels and cover with a lid. Shake the pot gently every 20 seconds to prevent burning. Once popping slows to 2-3 seconds between pops, remove from heat. Transfer popcorn to a large mixing bowl, removing any unpopped kernels. (Approx. 5-7 minutes)
- In the same pot, melt 1/2 cup unsalted butter over medium heat. Stir in 1 cup granulated sugar and 1/4 cup light corn syrup. Keep stirring until sugar dissolves and mixture comes to a boil. Let it cook without stirring for about 4-5 minutes, or until it turns a light amber color.
- Remove pot from heat. Quickly whisk in 2 tablespoons white miso paste, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. The mixture will bubble up—this is normal and helps make the coating light and crisp.
- Immediately pour the caramel sauce over the popcorn in the bowl. Use a wooden spoon or spatula to gently fold and toss, making sure each kernel is evenly coated. Work quickly before the caramel hardens. (Approx. 3-4 minutes)
- Spread the coated popcorn evenly on a parchment-lined baking sheet. Bake in a preheated oven at 250°F (120°C) for 45 minutes, stirring every 15 minutes to separate clusters and ensure even crisping.
- Remove from the oven and let cool completely on the baking sheet. Once cooled, break apart any large clusters. Store in an airtight container to keep the crunch. (Cooling time around 20 minutes)
Notes
Use a heavy-bottomed pan to prevent burning the caramel. Watch the caramel closely as it can burn quickly. Baking soda helps create a light, crisp texture. Work quickly when coating popcorn as caramel sets fast. Baking the coated popcorn at low temperature ensures a firm, non-sticky coating. For vegan version, substitute butter with vegan butter or coconut oil and corn syrup with maple syrup. Use certified gluten-free miso and corn syrup for gluten-free version.
Nutrition
- Serving Size: 1/2 cup (about 30 gr
- Calories: 160
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: miso caramel corn, caramel popcorn, savory caramel corn, movie night snack, umami snack, easy caramel corn, white miso recipe