Miso-Caramel & Wasabi Pea Popcorn Clusters

A sweet, salty, umami, and spicy snack that deconstructs the flavors of a sushi meal into an addictive cluster.

Prep time: 10 minutes | Cook time: 45 minutes | Serves: 6-8

Ingredients:

• 10 cups plain popped popcorn (from about 1/2 cup kernels)
• 1 cup unsalted roasted cashews
• 1 cup wasabi peas
• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 1/4 cup white miso paste
• 1/4 cup light corn syrup
• 1/2 tsp baking soda

Instructions:

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a very large bowl, combine the popped popcorn, cashews, and wasabi peas.
3. In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, miso paste, and corn syrup until smooth. Bring to a boil and let it boil without stirring for 4 minutes.
4. Remove from heat and immediately whisk in the baking soda (it will foam up).
5. Quickly pour the hot caramel over the popcorn mixture and toss with two spatulas until everything is evenly coated.
6. Spread the mixture onto the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes.
7. Let it cool completely on the sheet before breaking into clusters.