for 300 g

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

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.

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