Sweet and salty caramel popcorn gets an umami-based upgrade thanks to Woon Sea Moss Seasoning!
Recognized as the fifth taste, umami means “essence of deliciousness” in Japanese, and is often described as the “meaty,” savory quality that deepens flavor. It might seem like an odd combination at first, but the trifecta of sweet, salty, and umami often makes a winning formula in Asian cooking. Miso paste, hoisin sauce, and some soy sauces are examples of staple pantry items that highlight the harmonious marriage of these flavors.
So, grab yourself a bottle of our Sea Moss Seasoning and pop away! Make some for your next party or gathering and become the most popular person in the room. (You’ll thank me later).
-Janine
Yield: 10-12 cups
Ingredients
2 tbsp neutral oil
⅓ cup popcorn kernels OR 10 cups popped popcorn
2 tbsp butter (or vegan butter)
2 tbsp milk (or vegan milk alternative)
¼ cup white sugar
¼ cup brown sugar
¼ tsp baking soda
1 tsp salt
2 tbsp Woon Sea Moss Seasoning
Preparation:
Pop the popcorn
Preheat the oven to 300F and line a baking sheet with aluminum foil or a silicon liner.
Heat 2 tbsp oil in a medium pot over medium/high heat. The oil should generously coat the bottom of the pan.
Test a few popcorn kernels in the hot oil to start. Once they pop, add the popcorn kernels into the pot and cover.
Turn down the heat to medium and allow the popcorn to pop. Gently shake the pan during the first few minutes to avoid burning the kernels. Once the popping sound begins to slow down, take the pan off the heat until no more popping ensues.
Pour the popcorn into a large bowl.
Make the caramel
Melt the butter in a saucepan over medium heat. Once melted, add the salt, milk, and sugar and stir until combined.
Stirring continuously, bring the caramel mixture to a boil.
Add the baking soda and rigorously stir for 30 seconds. The bubbling and foaming effect of the baking soda will aerate the caramel to make it lighter, smoother, and easier to coat the popcorn.
Assemble
Working quickly, drizzle the caramel mixture over the popcorn, using a spoon or rubber spatula to gently fold the popcorn until all the kernels are coated.
Pour the popcorn onto the baking sheet and generously sprinkle with Woon Sea Moss Seasoning.
Bake for 10-12 minutes.
As the popcorn cools, the caramel will harden and create a delicious crunch.
Store in an air-tight container at room temperature for up to 5 days.