Miso-Sesame Caramel Corn

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Miso-Sesame Caramel Corn

Miso-Sesame Caramel Popcorn

A salty-sweet surprise with toasty sesame and deep umami.

The Spark of Curiosity

Popcorn is the family favorite, but I wanted a twist. Staring at white miso and toasted sesame oil next to the usual caramel crew, I wondered: miso in caramel? Answer: yes.

Flavor Fusion

Miso + sesame oil whisked into bubbling butter, brown sugar, and corn syrup smells like heaven—rich, toasty, and just-savory-enough. Baking soda lifts the texture; a low bake “cures” the glaze so it sets crisp-snappy instead of sticky.

The Result

Sweet but balanced, salty without harshness, umami-deep from miso, nutty from sesame oil, finished with sesame seeds for delicate crunch. Also: mom-, sister-, and BIL-approved. 🏆

Text-Only Recipe (Fallback)

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Miso-Sesame Caramel Popcorn — Recipe (Text)

Yield: 8 servings

Ingredients

  • 9 cups popcorn, popped (extra-buttery works)
  • 3 tbsp toasted sesame seeds
  • 6 tbsp butter
  • 1/2 cup light brown sugar
  • 1/4 cup white miso
  • 2 tbsp light corn syrup
  • 1 tsp toasted sesame oil
  • 1/2 tsp baking soda

Instructions

  1. Heat oven to 200°F (95°C). Add popcorn and sesame seeds to a large bowl.
  2. In a saucepan over medium heat, combine butter, brown sugar, miso, corn syrup, and sesame oil; cook, stirring, until melted and bubbling.
  3. Whisk in baking soda (mixture will foam), then immediately pour over popcorn; toss to coat.
  4. Spread onto two non-stick baking sheets, separating best you can.
  5. Bake 15 minutes; stir and break up clumps. Bake 15 minutes more.
  6. Cool completely; separate any big clumps. Store airtight.

Approx. nutrition (per serving): 230 cal • 12 g fat (6 g sat) • 30 g carbs • 3 g fiber • 18 g sugar • 3 g protein • 465 mg sodium • 23 mg cholesterol

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