• 7 tablespoons unsalted butter, divided
• 3 tablespoons tahini
• 2 tablespoons vegetable oil
• 1/ 2 cup plain popcorn kernels
• 1 cup granulated sugar, divided
• 1 teaspoon kosher salt
• 2 tablespoons water
• 1 tablespoon white miso
• 1 tablespoon white sesame seeds

To make the tahini brown butter

Method

• Step 1

  In a medium saucepan, melt 4 tablespoons butter over medium heat and cook, stirring constantly, until butter is deep brown in color and fragrant, about 6-8 minutes. Remove from heat, transfer to a heat proof bowl and whisk in tahini. Set aside.

To make the kettlecorn

Method

• Step 1

  Heat oil in a 3-quart or larger pot over medium. Add 2 or 3 kernels and wait until they pop. When these first kernels pop, add the remaining kernels, ½ cup sugar, salt, and cover with a lid. Gently shake the pot around to keep the kernels moving as they pop. When you start to hear several seconds pass between pops, remove from heat, about 5 minutes. Transfer immediately to rimmed baking sheet. Toss popcorn in brown butter mixture.

Make the miso caramel

Method

• Step 1

  In a medium saucepan over medium-high heat (you can wipe out the saucepan used to brown butter), add remaining ½ cup sugar and water and bring to a boil. Swirl pan until caramel is deep in color, about 8 minutes. Remove from heat and stir in remaining 3 tablespoons cubed butter followed by miso. While it is still hot, drizzle caramel over popcorn and toss with a rubber spatula until all kernels are evenly coated. Top with sesame seeds. Let cool completely. Popcorn will keep in an airtight container for up to 5 days, but is best enjoyed the day it’s made.