Inspired by the explosion of pre-popped popcorn on the market, we came up with some fresh and easy snacks of our own. The key to flavorful popcorn is to toss it very well with the butter first, then with the seasonings.
1 tablespoon vegetable oil
1/2 cup popcorn kernels
4 to 7 tbsp. butter, melted
3 tablespoons furikake (a mix of sesame seeds, seaweed, and dried fish, sold at well-stocked grocery stores and Asian markets)
How to Make It
Heat oil in a large pot over high heat, add popcorn, and cover. Shake pot often as corn pops. When popping slows to a few seconds between pops, remove from heat and let sit until popping stops. Transfer to a large bowl and drizzle with butter. Toss well to coat evenly. Sprinkle with furikake and salt to taste; toss again.
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