Recipe
Kikkoman Sriracha and Sweet Soy Popcorn
About
Transform movie night with this irresistibly crunchy Sriracha & Sweet Soy Popcorn, created by the chefs at the ZWILLING Cooking Studio. Freshly popped corn is tossed in a warm, buttery caramel infused with Kikkoman Sriracha Hot Chili Sauce, Kikkoman Toasted Sesame Chili Oil, and rich tamari soy sauce for the ultimate balance of sweet, heat, and savory umami.
Topped with spicy-sweet candied pepitas and baked to a light, crispy finish, this snack yields dynamic flavor in every bite. Stored in a ZWILLING Fresh & Save vacuum container to lock in the crunch, it’s a modern twist on classic caramel corn that guarantees a crowd-pleasing crunch.
Ingredients
- POPCORN
- ½ cup popcorn kernels
- 2 tablespoons neutral oil
- ½ teaspoon Kikkoman Tamari Soy Sauce
- ½ teaspoon Kikkoman Sweet Soy Sauce For Rice
- SRIRACHA AND SWEET SOY CARAMEL
- ½ cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- ¼ cup heavy cream, warmed
- 1–2 teaspoons Kikkoman Gluten-Free Sriracha Hot Chili Sauce
- 2 teaspoons Kikkoman Toasted Sesame Chili Oil
- ½ teaspoon Maldon flaky sea salt
- CANDIES PEPITAS
- ½ cup raw pepitas
- 2 tablespoons granulated sugar
- 1 tablespoon water
- ¼ teaspoon Kikkoman Gluten-Free Sriracha Hot Chili Sauce
- Pinch of kosher salt
Directions
- Pop the popcorn in neutral oil. Transfer to a large heatproof bowl, removing any unpopped kernels.
- For the pepitas, combine toasted pepitas, sugar, water, and sriracha in a skillet.
- Cook over medium heat, stirring frequently. The sugar will dissolve, crystallize around the seeds, and eventually begin to caramelize.
- Remove from the heat and immediately season with salt.
- Spread onto parchment to cool.
- For the caramel, combine sugar and water in a clean saucepan.
- Cook without stirring until the sugar reaches a medium amber color.
- Remove from the heat and carefully whisk in butter.
- Slowly add the warm cream. The mixture will bubble aggressively.
- Stir until smooth, then add Sweet Soy Sauce For Rice and Tamari Soy Sauce, Sriracha, Chili Sesame Oil, and flaky salt.
- Immediately drizzle the warm caramel over the popcorn while continuously tossing.
- Fold in the candied pepitas.
- Spread onto parchment-lined sheet pans and place in a 250°F oven for 10-15 minutes, gently turning every 5 minutes to dry the caramel popcorn.
- Allow the caramel popcorn to cool completely
CHEF NOTES
This should remain popcorn with caramel, rather than heavily coated caramel corn. The lighter coating allows the gochugaru and toasted sesame aroma to come through.
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