Miso Caramel Corn

Dear Turkey,

Caramel corn and

Miso: I wish I had come

Up with that. Brilliant.

Miso Caramel Corn

(adapted from smitten kitchen)

Ingredients:

- 5-6 c popped corn (I popped 1/3 c corn + 1 T canola oil on the stovetop)

- 3/4 c sugar

- 1/4 c water

- 1/2 t baking soda

- 1/2 t salt

- 3 T butter

- 2 T miso (I used Westbrae Organic Mellow White)

Instructions:

- Put your popcorn in a giant bowl.

- If you popped it on the stove, you can use the same pot to make the caramel, don't even bother washing it or letting to cool down: combine the sugar and water and simmer gently for about 10 minutes, stirring only if the sugar starts to stick. Otherwise just swish the pot around every minute or so. You're supposed to let it cook to a "dark amber" color, although I'm so paranoid about burning caramel that I don't think it let it get quite that dark.

- Stir in the butter (prepare for science!) and cook for 2 more minutes on low heat.

- Remove from heat and add the baking soda and salt (more science!) and miso. Stir to combine. 

- Immediately toss on the popcorn. Don't taste the caramel corn now unless you want to burn your mouth. Don't even touch it. 

- Pour the caramel corn on a parchment-covered baking sheet and bake at 300 F for 20 mins to dry it out a bit.

Enjoy,

Tofu