I am obsessed with this popcorn! 479 Degree brand popcorn makes a Toasted Sesame and Seaweed variety to which I developed an addiction. Then, sadly, our Kroger quit carrying it. I guess my addiction wasn’t very widespread.
So, I decided I would have to learn to make my own, but before beginning to experiment, I did a little internet research and learned that there is something very similar that hails from Hawaii called “Hurricane Popcorn.” It is made with a Japanese spice blend called Furikake, which often contains fish and MSG in addition to seaweed, sesame, sugar and salt. I quickly decided to make my own.
Following is my easy and addicting recipe that includes a little soy sauce, sesame oil, Sirachi, and dried orange peel. I recommend making it as instructed, taste, and then alter any ingredient amounts according to your own palate.
I think it is perfect as is, having halved the amount of sesame seeds with which I starated, as I felt their flavor overwhelmed the other ingredients. But you may want to tweak. For instance, I love the bold taste of seaweed, but if you’d like just a hint of the sea, use only 1 sheet of nori.
It is best if the popcorn is just popped and warm when you season it up. But it is darn good made with pre-popped popcorn in a bag and almost as good the next day if leftovers are stored in an airtight container. Leftovers?…ha!
16 cups popped popcorn
1/4 cup butter, melted
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon sriracha
2 sheets nori (roasted seaweed as for making sushi), torn into pieces, and finely chopped in spice grinder (avoid making a powder)
2 tablespoons toasted sesame seeds (dry toasted in skillet over medium high about 2 minutes), finely chopped in spice grinder (avoid making a powder)
1 tablespoon nutritional yeast
1 tablespoon dried orange peel
1 teaspoon tubinado sugar
1/2 teaspoon garlic poswer
1/4 teaspoon sea salt or to taste