Originally published July 3, 2025
Miso-Sesame Caramel Corn
Miso-Sesame Caramel Popcorn
A salty-sweet surprise with toasty sesame and deep umami.
The Spark of Curiosity
Popcorn is the family favorite, but I wanted a twist. Staring at white miso and toasted sesame oil next to the usual caramel crew, I wondered: miso in caramel? Answer: yes.
Flavor Fusion
Miso + sesame oil whisked into bubbling butter, brown sugar, and corn syrup smells like heaven—rich, toasty, and just-savory-enough. Baking soda lifts the texture; a low bake “cures” the glaze so it sets crisp-snappy instead of sticky.
The Result
Sweet but balanced, salty without harshness, umami-deep from miso, nutty from sesame oil, finished with sesame seeds for delicate crunch. Also: mom-, sister-, and BIL-approved. 🏆
Text-Only Recipe (Fallback)
Miso-Sesame Caramel Popcorn — Recipe (Text)
Yield: 8 servings
Ingredients
- 9 cups popcorn, popped (extra-buttery works)
- 3 tbsp toasted sesame seeds
- 6 tbsp butter
- 1/2 cup light brown sugar
- 1/4 cup white miso
- 2 tbsp light corn syrup
- 1 tsp toasted sesame oil
- 1/2 tsp baking soda
Instructions
- Heat oven to 200°F (95°C). Add popcorn and sesame seeds to a large bowl.
- In a saucepan over medium heat, combine butter, brown sugar, miso, corn syrup, and sesame oil; cook, stirring, until melted and bubbling.
- Whisk in baking soda (mixture will foam), then immediately pour over popcorn; toss to coat.
- Spread onto two non-stick baking sheets, separating best you can.
- Bake 15 minutes; stir and break up clumps. Bake 15 minutes more.
- Cool completely; separate any big clumps. Store airtight.
This Is Delicious! What Is It?
Miso-Sesame Caramel Corn
Ingredients
- 9 cups popcorn, popped (I used extra buttered)
- 3 tablespoons toasted sesame seeds
- 6 tablespoons butter
- 1/2 cup light brown sugar
- 1/4 cup white miso
- 2 tablespoons light corn syrup
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 200°F.
- After popcorn has been popped, add it to a large mixing bowl. Add sesame seeds and combine.
- In a small saucepan over medium heat, combine the butter with the brown sugar, miso, corn syrup, and sesame oil. Heat and stir until the butter has melted and the mixture is bubbling. Whisk in the baking soda.
- Immediately after adding and mixing in the baking soda, the mixture will foam up, so add it to the popcorn and mix it well, so all kernels are coated.
- Spread popcorn evenly onto non-stick cookie sheets, separating kernels as best as you can.
- Place popcorn into the oven for 15 minutes, then remove, mix up the popcorn completely, and then place back in the oven for another 15 minutes.
- Remove from oven, mix up the popcorn, separating best you can. Let cool completely.
- Once cool, separate any large clumps and place popcorn in a large container with an airtight lid and enjoy!
Recipe and photograph by Robert Meyers-Lussier