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Miso caramel popcorn

I’ve been in a rut… my diet has consisted of avocado banana smoothie for breakfast, tofu salad for lunch and popcorn…lots of popcorn for dinner and weekend meals…every-single-day (with the exception of going out to all the new foodie places to eat of course). So I might as well embrace my popcorn rut and share one of my favourite topping option.

I like making popcorn on the stovetop. It’s quick, easy with minimal burn. The caramel topping is salted caramel with an asian twist. Another topping I enjoy is hoisin + siracha sauce – also salty and sweet and minimal effort. The downside with that is the popcorn will get soggy from the water content of the sauce.

Yes I do realize that in my picture my popcorn isn’t so generously drizzled in caramel – it’s my attempt to not feel too guilty on my popcorn diet. the recipe can always doubled, tripled, pentapled? Is that a word?

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Miso caramel popcorn
Prep time:
Cook time:
Total time:
Ingredients
  • popped popcorn
  • sugar, 2 tbsp
  • butter, 1 tbsp
  • milk, 1 tbsp
  • miso, 1 tsp
  • sprinkle! (i used seaweed)
Instructions
  1. dissolve sugar in little water and wait til it bubbles and caramelizes (if white sugar, it should turn a lovely amber colour, if you are using coconut sugar like me… well then)
  2. add butter, milk, miso and stir
  3. mix with popcorn and spread on a sheet to dry
  4. top with whatever (highly recommend trying the nori seaweed)