Miso and sesame popcorn

Miso and sesame popcorn

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / 100 g: 508 kcal
, Fat: 12 g
, Carbohydrate: 90 g
, Protein: 7 g

Ingredients

300 g

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

1 tsp peanut oil
150 g popcorn

Miso caramel

150 g sugar
1 organic grapefruit, grated zest and 2 tbsp of juice
20 g butter
2 tbsp miso paste
½ tsp sodium bicarbonate
2 tbsp black sesame seeds
2 tsp sea salt
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How it's done

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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.

Good to know
Note: Instead of black sesame seeds, you could use white sesame seeds.

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