If I’m honest with myself, I don’t really love football. I love watching with hubby. I love making delicious snacks. I even love the Buffalo Bills. But I have to admit I zone out a bit while watching football on tv…
Regardless, the playoffs and super bowl mean I get to make good food. My specialty is a many-layer dip, filled with everything delicious you might want to stick on a corn chip. However, I don’t usually stop there; chili, Southwestern egg rolls, spinach-artichoke dip, and so many more have graced my [coffee] table over the years.
And though I think these are the exact occasions to forgo any calorie counting (cheat days are the key to any good diet), adding some healthier options in are never a bad idea. This popcorn fills that niche. It’s Japanese flavors blend perfectly for a delicious salty and spicy popcorn.
2 sheets nori (sushi seaweed wrapper) broken into pieces
2 Tbsp toasted sesame seeds
1 Tbsp shichimi togarashi (spicy & flavorful Japanese spice)
1 tablespoon kosher salt
1/2 cup plus 2 Tbsp (10 Tbsp) popping corn
1 Tbsp coconut oil
1 tsp sesame oil
Combine nori, sesame seeds, shichimi togarashi, and salt in a food processor, and pulse until ground to fine powder.
Add both oils to a large lidded pot and heat over medium heat until coconut oil melts. Add popcorn and shake to distribute in the bottom of the pan. Put on lid, leaving a small crack, and begin to gently shake. As popcorn begins to pop, continue shaking, occasionally removing from heat. Continue until the pops slow (no more than 1 or 2 seconds between pops).
Pour popcorn and seasoning into a 2 gallon bag and shake to combine. Devour (or share with your friends).
Oh – and my computer is back and functional. Thank you Genius Bar!