Superbowl snack time! I know you’re looking for something stuffed with melted cheese, wrapped with bacon and deep fried, something that will make you forget that resolutions are even a thing. I’ll get to that, but for now I’m making something addictive, tasty and nutritious.
the learning curve
- This one was a bit of a doozy. I’ve been making popcorn on the stove for as long as I’ve cooked. It’s my go-to boo. I’ve never been completely successful with kettle corn and this was no different. I’ll have to try again, with a different topping too. If you have any tips & tricks, be considerate and leave a comment. My pots and roommates will thank you.
- What went wrong? I’ll tell you. Because I love the thrill of a comically large glass popcorn bowl that is overflowing, I usually make way too much popcorn. This time, I only made 1/3 C of unpopped kernels but used the same 4 qt pot I always use. As a result, the popcorn did not cover the bottom of the pan, as it must to catch the sugar. The sugar caramelized too quickly, the kernels couldn’t keep up and BAM! Burnt sugar. So, use a medium-small pot unless you double the recipe.
- Put the nori in a food processor and grind it fine. The tiny pieces adhere more easily to the nooks and crannies of the popcorn
- This recipe is flawed because there isn’t much keep the nori and sesame seeds on the popcorn. Sara Forte, the recipe creator, suggests using a spray bottle to spritz soy sauce over the popcorn before tossing in the nori, but I’m not really down with that. Instead, I suggest to lightly drizzle extra sesame oil over the popcorn, toss, and then sprinkle on the nori and salt.
Adapted from The Sprouted Kitchen
- 2 T coconut oil
- 1/3 C popcorn
- 2 T sugar
- 2 T toasted sesame seeds
- 2 t toasted sesame oil
- 5 sheets nori, pulverized
- S + P
- Medium small sauce pan
- Baking sheet
In a medium-small sauce pan, add the coconut oil and 3 kernels. Heat over high. Once the three kernels pop, add the rest of the popcorn, sugar and sesame seeds and shake vigorously while it pops. It helps to combine all three of the ingredients and dump them in at once. Shake until the popping slows down, 2-3 minutes. As soon as the popping stops, remove from heat. It burns quick.
Spread the popcorn on a baking sheet and drizzle with the sesame oil. Sprinkle the salt, pepper and nori over the popcorn and stir to coat.
Eat immediately or store in an airtight container for a few hours before serving.
It’s a little overly caramelized, but I still ate it all in one sitting. Enjoy it!