Swicy Miso-Caramel Popcorn Crunch (Printable Page)
# What You Need:
→ Popcorn
01 -
1/2 cup (100 g) popcorn kernels
02 -
2 tbsp neutral oil (e.g., canola or sunflower)
→ Miso Caramel
03 -
1 cup (200 g) granulated sugar
04 -
1/4 cup (60 mL) water
05 -
6 tbsp (85 g) unsalted butter, cut into cubes
06 -
2 tbsp white miso paste
07 -
1/3 cup (80 mL) heavy cream
08 -
1 tsp vanilla extract
09 -
1/2 tsp fine sea salt
→ Swicy Heat
10 -
1 tsp Aleppo pepper flakes (or to taste)
# How to Make It:
01 -
Heat oil in a large, heavy-bottomed pot over medium heat. Add popcorn kernels and cover. Shake occasionally until popping slows to 2–3 seconds between pops. Remove from heat and transfer popcorn to a large mixing bowl, discarding any unpopped kernels.
02 -
Prepare a large baking sheet by lining it with parchment paper or a silicone mat.
03 -
In a medium saucepan, combine sugar and water. Heat gently, swirling (not stirring) until sugar dissolves. Increase heat to medium-high and cook until the syrup turns a deep amber color (about 8–10 minutes).
04 -
Immediately remove from heat and add butter, miso paste, and heavy cream. The mixture will bubble vigorously; whisk until smooth. Stir in vanilla extract and sea salt.
05 -
Working quickly, pour the hot miso caramel over the popcorn. Sprinkle Aleppo pepper evenly over the top. Use two spatulas to toss and coat the popcorn thoroughly.
06 -
Spread the coated popcorn in an even layer on the prepared baking sheet. Let cool for 15–20 minutes until set and crunchy.
07 -
Break into clusters and serve, or store in an airtight container for up to 5 days.
# Helpful Tips:
01 -
For extra crunch, bake the caramel-coated popcorn at 120°C (250°F) for 30 minutes, stirring halfway through, then cool.
02 -
Adjust Aleppo pepper to your preferred heat level; substitute with mild chili flakes if desired.
03 -
For a vegan version, use vegan butter and coconut cream in place of dairy.