A few years ago, I tried a Japanese-inspired version of classic Chex Mix that used furikake, that delicious seasoning of sesame seeds, spices, seaweed, and dried fish. The crunchy cereal coated with furikake blew my mind, so why couldn’t the same idea be applied to popcorn? Thus the idea for furikake popcorn was born. I wanted to turn kettle corn on its head and given it a fun Japanese twist.
I thought I wanted to start by making homemade kettle corn, but after many failed attempts with burned sugar and popcorn kernels, I realized that a much easier way to go was to take already-popped corn and coat it with a light stovetop caramel instead. This caramel also helped the furikake to adhere to the popcorn, and just a short time in the oven got everything get nice and crunchy.
The result is fabulous—not too sweet or savory, but just a great balance of both. It’s been a delicious addition to the movie night snacking rotation, especially since furikake popcorn also stays crunchy for a few days if stored in an airtight container. I know that from firsthand experience, because I seemed to reach in for a handful every time I walk past the kitchen snack drawer.
Why You’ll Love It
- It’s so easy. The sugar coating base is made by boiling butter and sugar together, but you don’t need to worry about using a candy thermometer here, just set a timer and boil it for 3 minutes.
- The sweet-savory combo is perfect. This popcorn is sweet, savory, nutty, and salty all at the same time.
Key Ingredients in Furikake Popcorn
- Furikake: Furikake is a savory Japanese condiment made of dried seaweed, spices, toasted sesame seeds, and usually bonito flakes (although it often contains additional ingredients). It’s delicious sprinkled on rice, fish, eggs, and noodle dishes. Make your own furikake (we also have a vegetarian version) if you feel like going the extra mile.
- Popcorn: Buying already-popped popcorn is the easiest route to go for this recipe, but you can also make popcorn in the microwave instead.
- Butter: Adds a savory background note to the syrup.
- Sugar: Granulated sugar adds sweetness while letting the other flavors shine through.
- Baking soda: Lightens the texture of the syrup so it coats the popcorn evenly.
