Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Popcorn
Miso caramel
How it's done
Popcorn
Heat the oil in a wide pan. Add the corn kernels, cover immediately and leave to pop over a medium heat for approx. 6 mins. Place the popcorn in a large bowl, set aside.
Miso caramel
Boil the sugar and grapefruit juice in the same pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the grapefruit zest, butter, miso paste and sodium bicarbonate, melt, mix. Add the popcorn to the caramel, mix well with a wooden spoon until all of the popcorn is coated in the caramel. Transfer the popcorn to a baking tray lined with baking paper, sprinkle with sesame seeds and fleur de sel.
| Note: | Instead of black sesame seeds, you could use white sesame seeds. |
|---|
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