Spicy Umami Popcorn
This popcorn has a fish sauce and sriracha caramel plus nori and bonito flakes - it hits every possible flavor receptor at once. The hour-long bake at 225F is what transforms it from sticky and weird to perfectly crispy; you have to stir it every 15 minutes or it burns.
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.
Notes
Have all ingredients measured and ready before starting caramel. Caramel will bubble vigorously when adding soy sauce mixture.