April 13, 2016 2 Comments
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: Shichimi Togarashi. 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 tbsp coconut oil
1/3 cup popcorn kernels
1 tbsp butter, melted
1-2 tbsp Shichimi Togarashi (depending on your heat tolerance)
1 tbsp honey, warmed
1 tsp salt
In a small bowl, combine the melted butter, Shichimi Togarashi, honey and salt.
Heat the coconut oil in a pot over high heat. Test the oil by putting one kernel in. If it pops right away, it's hot enough. Add the rest of the kernels, stir and put the lid on the pot. Shake vigorously until the popping slows down.
Pour the popcorn into a large bowl and add the butter-honey-spice mixture, tossing with a spoon to coat. Add more salt, spice or butter as desired.
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