Capacity-Building Projects

Candy Cane Miso Caramel Popcorn

YIELD: 12-14 x 50 g balls

Popcorn seasoned with malt miso was a hit with the Hon. Ralph Eichler, former Minister of Agriculture and Resource Development for the Province of Manitoba (right), pictured here with Prairie Research Kitchen Director Mavis McCrae.
10 cupspopcorn, popped
1 cupwhite sugar
1/4 cupcorn syrup
6 tbspbutter, unsalted
1/4 cupwater
1/3 cupdark miso
1/2 tspbaking soda
1/4 cupcandy canes, crushed
1 cupshortbread cookies, bite-sized
  1. Place the popcorn into a large bowl. Remove any un-popped kernels and add the broken shortbread cookies.
  2. In a small saucepan, combine the sugar, butter, corn syrup and water. Stir to combine but be careful not to leave any sugar on the side of the pot.
  3. Cook over moderate heat, swirling gently. Do not stir the mixture once on the stove.
  4. Cook the syrup until it reaches a temperature between 135°C (275°F) and 138°C (280°F). For accurate readings, ensure your candy thermometer reaches the bottom of the pot.
  5. If a crunchy caramel corn is desired, cook to 149°C (300°F).
  6. As soon as the syrup reaches the desired temperature, remove the pot from the heat and whisk in the miso and baking soda, taking care to fully incorporate the miso.
  7. Working quickly, pour the hot syrup over the popcorn and cookie mixture. Stir until the popcorn is well coated.
  8. Add the broken candy canes to the bowl and stir to combine.
  9. Pour the caramel corn onto a pan to cool. While the mixture is still warm, form the caramel corn into balls.

Note: 80 g or 1/3 cup of popping corn kernels will yield enough popcorn for this recipe.