WHY THIS RECIPE WORKS:
A well-seasoned version of homemade popcorn should be a mainstay at any casual gathering, and this unique recipe will have your guests asking about the secret ingredient. Nori powder brings a deeply savory umami flavor element to the light, fluffy popcorn. The key to this recipe was making the popcorn in a large, heavy-bottomed Dutch oven. The Dutch oven did the best job of heating the oil evenly, which ensured that the kernels heated and popped at the same rate, leaving us with few unpopped kernels and less risk of burning. Once we had the technique down, it was easy to come up with variations, but this was our favorite. You’ll want a good-size Dutch oven to make the popcorn—at least 5 or 6 quarts. Be sure to shake the pot vigorously when cooking to prevent the popcorn from scorching.
SERVES: 6 to 8
TOTAL TIME: 10 minutes
INGREDIENTS:
- 3 tablespoons unsalted butter
- 1 teaspoon Nori Powder (recipe follows)
- 2 tablespoons vegetable oil
- ½ cup popcorn kernels
- Salt
INSTRUCTIONS:
- Microwave butter and nori powder in a bowl at 50 percent power until just melted, 1 to 3 minutes.
- Combine oil and popcorn in a large Dutch oven.
- Cover and place the Dutch oven over medium-high heat, shaking occasionally, until the first few kernels begin to pop.
- Continue to cook, shaking the pot vigorously, until popping has mostly stopped.
- Transfer the popcorn to a large bowl, toss with melted butter, and season with salt to taste.
- Serve and enjoy!
NOTE:
- To make Nori Powder, toast 1 sheet of nori until crisp, then pulse in a spice grinder until finely ground.
