Furikake kettle corn
Cuisine: American/Japanese
Prep time: 2 mins
Cook time: 7 mins
Total time: 9 mins
  • ¼ cup oil
  • ½ cup popcorn kernels
  • ⅓ cup granulated sugar
  • 1 tsp kosher salt
  • 1 sheet nori
  • 1 tsp toasted sesame seeds
  • three-finger pinch of bonito flakes
  1. Prepare seasonings and hold in a small bowl before you start popping corn and have them on hand. Tear up nori and bonito into small pieces with your fingers. Add salt, toasted sesame seeds and toss to integrate.
  2. Heat up hot oil in the bottom of wok or a pan with tall sides over medium to medium-high heat. Add three kernels to the oil as it heats up. Cover wok or pan with a lid or a splatter guard with a hand towel placed over the top. Wait until all three kernels pop.
  3. After the kernels pop, lift the lid and pour in the rest of the kernels. Evenly distribute the sugar over the kernels. Stick a wooden spoon or a long silicone spatula into the pan and cover with the lid (the lid will be ajar).
  4. Holding the end of the spatula, stir the kernels constantly. They won't start popping for a while (perhaps a whole minute or two). If they don't start popping after three minutes, turn on the heat a little bit more.
  5. Once the kernels start popping, it's important to continue stirring so the sugar doesn't burn. Resist the urge to peek too much underneath the lid because a bit of molten sugar can fly at your face. During this process, the sugar will first mix with the oil and become like a paste. Then the sugar will melt into the oil and become a liquid (like a vinaigrette). Finally, the sugar will separate from the oil and will look like oil and water and turn a pale yellow color, but it won't caramelize at this temperature for a while.
  6. Just when the popping slows a little, take off the heat. Let it finish popping off the heat and and keep stirring until it completely stops. Then, transfer into your final popcorn-holding bowl. There will be unpopped kernels left over, more than when making regular popcorn. That's okay. Don't be greedy. The sugar will still be molten, so be careful!
  7. While sugar is still molten, pour all the seasoning ingredients over the popcorn so they'll stick to the sugar. If you have asbestos hands (like I do), carefully break up the hot popcorn with your fingers and toss it lightly to distribute the ingredients. If you don't have hands that can withstand such abuse, use the wooden spoon that you used to stir the popping corn.
  8. Ta-da!
Recipe by heo yeah yum at http://heoyeahyum.com/2012/11/furikake-kettle-corn/