Ingredients
| 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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Instructions
| 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