Smoky Popcorn

Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is the after-work hangout of choice for digital entrepreneurs. This smoky mix of popcorn and Japanese rice crackers from hotel chef Peter Rudolph is a favorite bar snack.

Yield: 6
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 20 Minutes


Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup plus 2 tablespoons popping corn
  • 1 teaspoon smoked hot Spanish paprika
  • 1/2 tablespoon sugar
  • 4 tablespoons unsalted butter, melted and kept warm
  • 1/2 cup Japanese furikake mix, see Note
  • 2 cups Japanese mixed rice crackers
  • Kosher salt

Preparation

  1. In a large saucepan, combine the oil and popcorn, cover and cook over moderate heat until it starts to pop. Shake the pan and cook until the corn stops popping.
  2. Transfer the hot popcorn to a large bowl. Sprinkle with the paprika and sugar and toss well. Drizzle with the butter and toss, adding the furikake and rice crackers. Season with salt, toss again and serve.
Note: Furikake is a seasoning mix that includes seaweed, sesame seeds, sugar, salt and dried bonito (dried fish flakes).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoky Popcorn Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy