- Preheat oven to 250ºF and line a large baking sheet with parchment paper.
- Add oil to a deep pot and heat over medium-low heat. Once oil is very hot, add popcorn kernels. When kernels begin to pop, cover, and shake vigorously to evenly pop popcorn. Remove from heat once popcorn has popped, 1-2 minutes. Transfer to a large mixing bowl.
- Heat Takumi sauce, coconut milk and brown sugar in a saucepan over low heat. Bring to a boil and continue to cook, whisking occasionally until mixture has reduced by half and is starting to become stretchy, but still able to be stirred, 10-15 minutes. Whisk in baking soda. Turn heat off and pour mixture over popcorn as you stir to coat popcorn.
- Spread on a parchment paper lined baking sheet. Bake for 30-45 minutes, stirring popcorn every 15 minutes. Cool popcorn completely at room temperature before enjoying.
Sticky Teriyaki Kettle Corn
Yield
4
Prep Time
10 minutes
Cook Time
1 hour, 2 minutes
Total Time
1 hour, 12 minutes
kikkoman products used:
ingredients
2 tablespoons vegetable oil
¼ cup popcorn kernels
⅔ cup Kikkoman® Teriyaki Takumi, Original
⅔ cup full fat unsweetened coconut milk
⅓ cup packed brown sugar
¼ teaspoon baking soda
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
