Sweet, salty, and so deliciously complex tasting, this caramel corn is made with nutty sesame oil and nori flakes.
Thing is, going to the movies in New York City is expensive. Like crazy expensive.
Out of nowhere, I decided I needed to make caramel corn. I’ve only made caramel corn once before, but before I knew it the popcorn was popping and the caramel was bubbling away. You might not expect it, but caramel corn is actually a pretty easy recipe. Easy for homemade candy anyways. You don’t need a candy thermometer at all, just an easily adjusted burner and a good kitchen timer. And the ability to move quickly while handling bubbling hot sugar without injuring yourself. 
I’ve been on a bit of a sesame oil kick lately, so I decided to swap some of the butter in the recipe for some nutty, toasty sesame oil. And some black sesame seeds. And why not, some crushed up toasted nori flakes too.
Before you turn your nose up at caramel corn with seaweed in it, rest assured this stuff is GOOOOOOOD. My friends were going crazy for it and impassioned whispers about how amazing it was could barely be heard over the movie.
This is everything you want in good caramel corn with a little something extra. First you get the crunchy, sweet, salty, caramel-y, amazingness that you expect, but then you notice the nutty toasty sesame flavor and a gentle hint of salty brininess from the nori. The nori is really just a subtle hint that pairs incredibly with the sesame flavors and complements the salty caramel in a really modern, mature, and interesting way.
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Sweet and Salty Nori and Black Sesame Caramel Corn
- Total Time: 35 minutes
- Yield: Makes about 8 cups 1x
- Diet: Omnivore
Description
Sweet, salty, and utterly addictive, this caramel corn gets an unexpected umami boost from nori and sesame.
Perfect for movie nights or sharing with friends.
Ingredients
- 2 tbsp peanut oil
- 0.25 cups (60 ml) to 0.33 cups (79 ml) unpopped popcorn kernels (8 cups popped)
- 0.25 cups (60 ml) crushed nori
- 1 tbsp black sesame seeds
- 0.75 cups (178 ml) packed brown sugar
- 5 tbsp unsalted butter
- 1 tsp coarse kosher salt
- 3 tbsp light corn syrup
- 1 tbsp toasted sesame oil
- 0.5 tsp vanilla extract
- 0.25 tsp baking soda
Instructions
- Preheat oven to 300°F (149°C).
- Heat oil in a large heavy-bottomed stockpot or Dutch oven over medium-high heat. Add popcorn and cover with a lid. Using potholders or a towel, shake the pot to keep the kernels moving as they pop. When several seconds pass between pops, remove from heat. Remove and discard any unpopped kernels.
- Crush nori into small flakes and add, along with sesame seeds, to the pot with popcorn.
- Combine brown sugar, butter, salt, and corn syrup in a medium saucepan. Cook and stir over medium heat until the mixture begins to boil. Reduce heat to medium-low to maintain a moderate boil, and cook, without stirring, for exactly 5 minutes.
- Remove pan from heat and stir in sesame oil, vanilla, and baking soda. Immediately pour caramel mixture over popcorn and toss to combine.
- Spread popcorn in an even layer on a parchment-lined baking sheet. Bake for 15 minutes, stir, and bake for 5 more minutes.
- Once cooled enough to handle, toss the popcorn to prevent sticking.
- Store tightly covered for up to one week.
Notes
- For a stronger nori flavor, toast the nori flakes lightly in a dry pan before adding to the popcorn.
- If you don’t have light corn syrup, you can substitute with golden syrup or even honey, but the caramel may be slightly darker in color.
- To prevent the caramel from hardening too quickly, work quickly when combining the caramel with the popcorn and spreading it on the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 25
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
Can I use regular vegetable oil instead of sesame oil in this caramel corn?
While you can substitute vegetable oil, using sesame oil adds a unique nutty flavor that enhances the overall taste of the caramel corn.
How do I know when the caramel is ready without a candy thermometer?
Watch for the caramel to bubble vigorously and turn a deep amber color, which typically takes about 5-7 minutes over medium heat.
Is it necessary to toast the nori flakes before adding them to the caramel corn?
Toasting the nori enhances its flavor and brings out its umami qualities, so it’s recommended for the best taste.
