50ml neutral oil
200g popping kernels
30g white sesame seeds
50g nori sheets
300g brown sugar
70g salted butter
1 heaped teaspoon salt
1 teaspoon togarashi mixed spice

This recipe is a perennial people-pleaser. It aims to be all things to all people; it is sweet, salty, umami and just a tad spicy and that is what makes it addictive. Make more than you think you will eat.


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1.Heat the oil in a very large pot.
2.Add the popping kernels and stir to coat in the hot oil, stirring until the first kernels begin to burst into popcorn.
3.Cover with a lid and gently shake the pot while the kernels are popping.
4.Continue to cook for approximately 2-3 minutes until the popping sounds begin to subside.
5.Remove from the heat, tip out the popcorn and allow to cool.
6.Put the sesame seeds onto a baking tray and bake at 180°C for 7 minutes until golden.
7.Remove from the oven, then lower the oven temperature to 130°C.
8.Tear the nori sheets into 2-3cm pieces.
9.Feed a few pieces into a blender running at low speed and blitz into small pieces before adding more.
10.Blitz until it’s all shredded into small pieces.
11.Wipe clean the popcorn pot and put in the brown sugar with a splash of water.
12.Cook over a medium heat until it reaches 115°C (approximately 6 minutes).
13.Remove from the heat and stir in the butter, salt and togarashi.
14.Return the pot to low heat, add half the popcorn and stir.
15.Add the remaining popcorn along with the toasted sesame and nori.
16.Continue stirring to coat the popcorn as best as possible.
17.Tip the popcorn onto large baking trays and put into the oven for 15 minutes.
18.Stir then bake for an additional 15 minutes.
19.Allow to cool and serve; the popcorn will become crisp on cooling.

Food styling, recipes & photography David Neville