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

Key Ingredients in furikake popcorn

Furikake Popcorn

Serves 6 to 8

12 cups plain popped popcorn

6 tablespoons (3/4 stick) unsalted butter

1/2 cup granulated sugar

1/4 teaspoon fine salt

1/4 teaspoon baking soda

3 tablespoons furikake

1. Heat the oven to 250 F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

2. Place 12 cups plain popcorn in a large stockpot, roasting pan, or bowl — something large enough where you can stir it easily without popcorn falling out.

3. Melt 6 tablespoons unsalted butter in a small, heavy-bottomed saucepan (at least 1 1/2 quarts) over medium heat. Stir in 1/2 cup granulated sugar until moistened. Increase the heat to medium-high and bring to a boil. Continue to boil for 3 minutes, stirring and scraping the bottom and sides of the saucepan as needed with a rubber spatula (the mixture and any foam on top should darken to the color of light maple syrup).

4. Remove the saucepan from the heat. Carefully whisk in 1/4 teaspoon fine salt and 1/4 teaspoon 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 3 tablespoons furikake over the popcorn and stir to coat the popcorn.

5. Transfer the popcorn to the baking sheet and spread into an even layer. Bake, stirring halfway through, until a cooled piece of popcorn is very crunchy, about 30 minutes total. (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 5 minutes before serving — it will crisp as it cools.

Recipe notes

Popcorn: You can either pop your own corn for this recipe, or for more convenient options, buy plain or just salted (no butter flavoring) microwave popcorn or already-popped popcorn.

Gluten-free: While many brands of furikake are gluten free, not all may be. Make sure the furikake is gluten-free if you want gluten-free furikake popcorn.

Storage: The cooled furikake popcorn can be stored an airtight container at room temperature for up to five days.

(Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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