½ cup popping corn
1 tablespoon vegetable oil
100 grams roasted cashew nuts, roughly chopped
½ teaspoon each ground cinnamon, cardamom and ginger
½ teaspoon baking soda
1 teaspoon sea salt
150 grams butter
¾ cup caster sugar
3 tablespoons golden syrup
3 tablespoons white (shiro) miso (I used Urban Hippie)
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 the pan frequently to prevent it catching on the base. Tip into a large bowl, discarding any unpopped corn then add the cashew nuts. Wipe out the saucepan.
Combine the cinnamon, cardamom, ginger, baking soda and salt in a small bowl and set aside.
Put the butter, sugar, golden syrup and miso in the clean saucepan over a medium heat and bring to the boil, whisking until the mixture emulsifies and becomes thick and glossy. Cook over a low heat for 3 minutes, stirring constantly.
Remove from the heat and stir in the spice mixture. It will bubble up from the baking soda.
Immediately tip in the popcorn/nuts and use a wooden spoon or heatproof spatula and keep stirring until it’s all well coated in the caramel. Tip onto the baking tray and spread out into a single layer using two forks.
Place in the oven and cook for 50 minutes, turning the popcorn over halfway through cooking. Leave to cool completely on the tray then break into pieces and pack into cellophane bags. Tie tightly to seal. Makes about 9 cups