Kernel of Truth: Maple-Miso Popcorn Crunch

Grab this

• 10 cups plain air-popped popcorn (from about 1/3 cup popcorn kernels)
• 3/4 cup roasted unsalted pumpkin seeds (pepitas)
• 2 tablespoons white miso paste
• 2 tablespoons pure maple syrup
• 1 tablespoon neutral oil, such as avocado or sunflower oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon unseasoned rice vinegar
• 1/2 teaspoon ground ginger
• 2 sheets roasted nori, crumbled into small flakes
• 1/4 teaspoon fine sea salt

Do this

1. Heat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper. Put the popcorn and pumpkin seeds in a very large bowl.
2. Whisk the miso, maple syrup, neutral oil, sesame oil, rice vinegar and ground ginger in a small bowl until smooth.
3. Drizzle the maple-miso mixture over the popcorn. Toss gently but thoroughly with two large spoons until the popcorn and seeds are lightly coated.
4. Spread the mixture in an even layer on the prepared baking sheet. Bake for 12 minutes, stirring once halfway through, until the coating feels dry to the touch.
5. Let the popcorn cool on the pan for 10 minutes so it crisps. Toss with the crumbled nori and sea salt, then serve or store airtight for up to 2 days.