Forget the popcorn gifts in the tin cans, because this Furikake Popcorn is one that you can make on your own and will be a guaranteed hit. This sweet and savory snack, similar to Hurricane popcorn from Hawaii, is far from the trifecta of flavors in those typical holiday popcorn sets. The maple syrup glaze gives this popcorn a kettle corn crunch, while the salty flavors from the furikake, a Japanese seasoning made from seaweed and sesame seeds, keep you reaching for another handful.
Since my Furikake Popcorn is too good to not share, you can gift by putting in an airtight container and putting a bow on top. You can even leave out a bowl and take out containers for guests to fill up before they leave.
- 12 cups plain popped popcorn (4.4 oz bag or pop your own)
- ¼ cup unsalted butter
- ⅓ cup maple syrup
- ½ tsp low-sodium soy sauce
- 3 tbsp nori furikake
- Place the rack in the middle of the oven and preheat to 250ºF. Line a baking sheet with parchment paper.
- Over medium heat, melt the butter. Add the maple syrup and soy sauce. Bring the heat to medium-high and let it come to a slow boil while stirring. Boil for 2 minutes while stirring then remove from heat.
- Put the popcorn in a large bowl that allows room for stirring. Drizzle half of the butter mixture over the popcorn and stir. Finish drizzling the rest of the butter over the popcorn and stir well.
- Sprinkle half of the furikake on the popcorn and stir. Finish sprinkling the rest of the furikake and stir until all ingredients are mixed well.
- Spread out the popcorn on the baking sheet, and bake for 16 minutes, stirring halfway through.
- Remove furikake popcorn from the oven and let completely cool. Store in an airtight container for up to one week.