Cashew Nut and Miso Caramel Popcorn
This is the most popular popcorn recipe I’ve ever made – when testing it, some colleagues suggested it should be called Crack Corn because it was so addictive!
Recipe by Claire Aldous
Photography by Vanessa and Michael Lewis
From issue #81
ingredients
½ cup popping corn
1 tablespoon vegetable oil
100 grams ...
Method
Preheat the oven to 120°C.
Grease a large baking tray and fully line with baking paper.
Put the oil and corn in a large saucepan, cover and place over a high heat.
Cook until the corn stops popping, shaking ...
