Love popcorn as much as I do? You want to try this recipe! While wasabi hits you in the sinus hot, this Japanese-inspired popcorn mixture is not! The wasabi powder simply adds a unique overall flavour. All of the Japanese ingredients are available at the sushi bar or Asian section of your supermarket.
- 1 sheet seaweed (Nori-style)
- 1 cup (250 mL) peanuts
- 2 tbsp (30 mL) sesame seeds, preferably black and white
- 2 tsp (10 mL) peanut oil
- 3 tbsp (45 mL) popcorn kernels
- 2 tbsp (30 mL) butter
- 1½ tsp (7 mL) wasabi powder
- ½ tsp (2 mL) salt
Using scissors, cut seaweed into ½-inch (1-cm) strips. Stack strips and cut across, into ¼-inch (0.5-cm) pieces. Place in a large bowl along with peanuts and sesame seeds. Stir. Directions:
Place oil and popcorn in a medium pot. Cover tightly and shake continuously over medium heat until all kernels are popped. Or if you prefer, prepare popcorn according to the directions on your popcorn maker. Pour into bowl with seaweed.
Melt butter, and stir in wasabi and salt (if using salted peanuts, the salt can be omitted). To best coat, drizzle over peanut and popcorn mixture, while tossing continuously. Taste and add additional salt, if desired.
Thanks to the Peanut Bureau of Canada for this yummy recipe!