Furikake Popcorn


Makes 6 to 8 servings (12 cups)


6 tablespoons unsalted butter

1/2 cup granulated sugar

12 cups plain popped popcorn

1/4 teaspoon baking soda

3 tablespoons furikake

1/4 teaspoon fine salt


Arrange a rack in the middle of the oven and heat to 250°F(120 C). Line a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.

Place the popcorn in a large stockpot, roasting pan, or bowl — something big enough where you can stir it easily without popcorn falling out.

Melt the butter in a small, heavy-bottomed pot (at least 1 1/2 quarts) over medium heat. Add the sugar and stir until moistened. Increase the heat to medium-high and bring to a boil. Continue to boil for 3 minutes, stirring and scraping the pot as needed with a rubber spatula (the mixture and any foam on top should darken to the color of light maple syrup).

Furikake Popcorn


Remove the pot from the heat. Carefully whisk in the salt and baking soda (it will bubble up violently!). Continue whisking until you have a thick, glossy sauce. Immediately drizzle the mixture over the popcorn while continually stirring with the rubber spatula. Sprinkle the furikake over the popcorn and stir to coat the popcorn.

Transfer the popcorn to the baking sheet and spread into an even layer. Bake until a cooled piece of popcorn is very crunchy, about 30 minutes, stirring halfway through. (To test for doneness, take a few pieces of popcorn out of the oven and let cool for 30 seconds. If they’re crunchy, then the popcorn is done.)

Let the furikake popcorn cool for at least five minutes — it will crisp as it cools. Eat immediately or store in an airtight container for several day.


Calories -246
Fat – 16 g (24.6%)
Saturated – 8.1 g (40.5%)
Trans – 0.5 g
Carbs – 26 g (8.7%)
Fiber – 1.6 g (6.4%)
Sugars – 16.7 g
Protein – 1.6 g (3.1%)
Cholesterol – 30.5 mg (10.2%)
Sodium – 151.5 mg (6.3%)




source: http://www.thekitchn.com/recipe-furikake-popcorn-227772