Spicy Sweet Shichimi Togarashi Popcorn
COMMENTS
-
unhei on
I made it tonight and it was absolutely delicious! Husband couldn’t stop raving about it.
Spicy Sweet Shichimi Togarashi Popcorn
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
Spend $50 more for FREE shippingFREE shipping will be applied at checkout
Spend $50 more for FREE shipping!FREE shipping will be applied at checkout
Sorry, looks like we don't have enough of this product.
By Erica Perez
Rated 5.0 stars by 1 users
We went through a phase where we ate popcorn nearly every night in our house, and then it just became too much. But the other night, I was thinking that it might be time to get the kernels popping again.
Popcorn is a perfect canvas for playing with your spice palette. We've tried lots of great seasonings: our Umami Salt, Smoked Paprika and Cumin Seed. And last week we created a new favorite:
This Japanese seven-spice blend features citrusy heat, hitting those sweet and spicy notes. Sesame seeds make the flavor a little nutty, and seaweed adds salty sea goodness. Recipe adapted from Turntable Kitchen.
2 tablespoons coconut oil
1 tablespoon butter, melted
1-2 tablespoons Shichimi Togarashi (depending on your heat tolerance)
1 tablespoon honey, warmed
1 teaspoon salt
I made it tonight and it was absolutely delicious! Husband couldn’t stop raving about it.
I bought this spice on a whim and never knew what or how to cook with it. Oh yum. Hit the spot for a mid afternoon snack! Thank you for the recipes for those of us who are afraid to go where chefs go!