Ingredients
- 1/3 cup (80g) unpopped popcorn kernels
- 3 tablespoons neutral oil
- 1 cup (200g) granulated sugar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon Sriracha
- 1/2 teaspoon baking soda
- 2 large sheets of nori (dried seaweed), crumbled
- 1/2 cup bonito flakes
- 1/2 teaspoon smoked paprika
First, Pop the Corn
The trick to getting every kernel to pop is to heat them evenly. Pour the neutral oil into a large, deep pot and add just three or four popcorn kernels. Cover the pot and place it over high heat.
Once you hear those first few kernels pop, take the pot off the heat. Add the rest of the unpopped kernels, give the pot a quick swirl to coat them in the hot oil, and let it sit, covered, for exactly 30 seconds.
Place the pot back on high heat. The kernels should all start popping at roughly the same time. Once the popping slows to less than one pop per second, take the pot off the heat.
Next, Make the Spicy Caramel
This part moves very quickly, so have all your ingredients measured and ready to go next to the stove. Preheat your oven to 225F (110C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the soy sauce, fish sauce, Sriracha, and baking soda. In a separate, larger bowl, combine the crumbled nori, bonito flakes, and smoked paprika.
To make the caramel, sprinkle about a quarter of the granulated sugar into a non-stick skillet over medium heat. As the sugar starts to melt, sprinkle more sugar over the melted spots. Continue this until all the sugar is in the pan.
Let the sugar cook, swirling the pan occasionally, until it has completely melted and turned into a deep amber-colored caramel.
Immediately add the soy sauce mixture to the hot caramel and whisk vigorously. The caramel will bubble up aggressively. Keep whisking for about 30-60 seconds until it comes together into a smooth sauce.
Finally, Coat and Bake the Popcorn
Working quickly, pour the hot caramel over the freshly popped corn. Add the nori and bonito flake mixture as well. Use a spatula to toss everything together until the popcorn is evenly coated.
Spread the coated popcorn in a single, even layer on your prepared baking sheet.
Bake for 60 minutes, taking the tray out to give the popcorn a good stir every 15 minutes. This slow bake is the final, crucial step that dries out the caramel and makes the popcorn extra crispy. Let it cool completely on the tray before serving.
Spicy Umami Popcorn
Ingredients
- 1/3 cup unpopped popcorn kernels 80g
- 3 tablespoons neutral oil
- 1 cup granulated sugar 200g
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon Sriracha
- 1/2 teaspoon baking soda
- 2 large sheets of nori dried seaweed, crumbled
- 1/2 cup bonito flakes
- 1/2 teaspoon smoked paprika
Instructions
- Heat oil and 3-4 popcorn kernels in large pot over high heat until kernels pop.
- Remove from heat, add remaining kernels, cover and wait 30 seconds.
- Return to high heat and cook until popping slows to 1 pop per second.
- Preheat oven to 225F and line baking sheet with parchment.
- Mix soy sauce, fish sauce, Sriracha, and baking soda in small bowl.
- Combine crumbled nori, bonito flakes, and smoked paprika in large bowl.
- Gradually melt sugar in non-stick skillet over medium heat until amber colored.
- Whisk soy sauce mixture into caramel and cook 30-60 seconds until smooth.
- Pour caramel over popcorn, add nori mixture, and toss until evenly coated.
- Spread on prepared baking sheet in single layer.
- Bake 60 minutes, stirring every 15 minutes.
- Cool completely before serving.
