Nori & Black Sesame Caramel Popcorn
Prep time: 5 minutes
Cooking time: 15 minutes
A delicious popcorn snack with a twist!
The genius that is popped corn! Did you know that you get different kinds of popcorn? Mushroom popcorn and butterfly popcorn, it mainly has to do with the shape. The mushroom popcorn is the best for making caramel popcorn as it has the perfect shape to hold onto the delicious sweet and sticky sauce. Corn is one of the most popular grains in the world. Sadly it is also one of the most genetically modified foods in the world too. When buying any corn products including fresh corn, maize flour, polenta and popcorn, I always make sure that it's GMO free and where possible organic.
According to Steiner’s Grain-A-Day, each grain is connected to the cosmic origins of the week. Saturdays are connected to the planet, Saturn and the grain is corn. Corn stimulates the metabolism and has a range of nutritional benefits including being rich in fibre, vitamins, minerals and antioxidants. It also contains silica, manganese, phosphorus, magnesium, zinc, copper, folate and potassium.
I hope you love creating this deliciousness as much as I did. It can be enjoyed as a sauce for desserts, as a snack with popcorn or as a treat topped onto a vegan ice cream Sundae!
You can use my code MIRAWEINER10 to get 10% off your online purchases at www.nomu.co.za
Let’s make it ☺
Ingredients for the popcorn
Crushed nori flakes
Black Sesame Seeds
Ingredients for the salted vanilla caramel sauce
1/3 cup pure maple syrup
1 ½ tbsp coconut oil
2 tbsp coconut cream or 3 tbsp of the solid part of full fat coconut milk
1 tsp Nomu vanilla extract
Pinch of Nomu pink Himalayan salt
Optional serving suggestion:
Vegan oat milk ice cream
1. Make your popcorn, I use an air popper so that the popcorn isn’t oily as you’re going to add the caramel sauce to it.
2. In a small spot or saucepan, heat the maple syrup on medium heat for 2 minutes. It will start to bubble and foam. Turn down the heat to low and continue to cook for a further 2 minutes. Add the coconut oil and cook for 2-3 minutes. Stirring continuously with a whisk. It will start to become sticky. Add the coconut cream or milk and cook for approximately a minute or so. Stir continuously. Remove from the heat and allow to cool for 10-15 minutes. Add the vanilla and salt. It will thicken up as it cools down.
3. To make the caramel popcorn, add the popcorn to a baking sheet or air-fryer tray. Drizzle the sticky caramel sauce over the popcorn, sprinkle the black sesame seeds and nori flakes on top. Gently mix everything together. Air-fry at 175C for 15-20 minutes. Check on it at 15 minutes to make sure it doesn’t burn. You want a bit of caramelization though and some sticky brown bits. Remove from oven and allow to cool.
4. Enjoy your caramel popcorn clusters as a snack or for an extra indulgent treat, scoop your favourite ice cream into a bowl and top with some of the remaining caramel sauce, black sesame seeds, nori flakes and a generous topping of popcorn clusters.
Recipe and styling by Mira Weiner
Photography by Mark Chipps