This Popcorn Is a Total Game Changer

A few years ago, I had a life-changing experience with Japanese-inspired Chex Mix. It was coated in furikake, a seasoning made from sesame seeds, spices, seaweed, and dried fish. I thought, why not apply this magic to popcorn? And just like that, furikake popcorn was born.

The Easy Way to Make It

I tried to make homemade kettle corn from scratch, but let’s just say it didn’t end well. Burned sugar and popcorn kernels were not my friends. So, I took a shortcut and used already-popped corn. I coated it with a light stovetop caramel, which helped the furikake stick. A quick trip to the oven, and we were golden.

The result is ridiculously good. It’s not too sweet or savory, just a perfect balance of both. And the best part? It stays crunchy for days when stored in an airtight container. I know this from experience, since I found myself sneaking handfuls every time I walked past the kitchen.

Why You’ll Obsess Over It

It’s ridiculously easy to make. The sugar coating is just butter and sugar boiled together for 3 minutes – no fancy thermometer needed. And the flavor combo? It’s sweet, savory, nutty, and salty all at once.

The key ingredients are simple: furikake (a Japanese condiment made from seaweed, spices, and sesame seeds), popcorn, butter, sugar, and baking soda. You can even make your own furikake if you’re feeling fancy.

The Recipe

To make it, you’ll need 12 cups of plain popcorn, 6 tablespoons of unsalted butter, 1/2 cup of granulated sugar, 1/4 teaspoon of fine salt, 1/4 teaspoon of baking soda, and 3 tablespoons of furikake. Just melt the butter and sugar together, bring to a boil, then whisk in the salt and baking soda. Pour it over the popcorn, sprinkle with furikake, and bake until crunchy.