Furikake is a Japanese seasoning made with toasted seaweed and sesame seeds

From Rebekah: “This popcorn is a relatively new happy dish for me, but has quickly usurped any predecessors. After discovering seaweed butter on a recent trip to Paris, I was desperate to recreate it upon my arrival home. Furikake, a Japanese seasoning made with toasted seaweed and sesame seeds, infuses the melted butter with its salinity while light, buttery acacia honey provides a sweet undertone. Tossed with freshly popped popcorn, it’s the ideal sweet-meets-salty snack. A few handfuls–and a glass of chilled rosé–and I’m right back in France.”

Makes about 16 cups

1 stick unsalted butter
1 tablespoon acacia honey
1 tablespoon furikake seasoning
1 tablespoon flaky sea salt
2 tablespoons vegetable oil
2⁄3 cup popcorn kernels

1. In a small saucepan over medium heat, melt the butter. Remove the pan from the heat and whisk in the honey, furikake and salt, stirring until the honey dissolves.
2. In a large saucepan or Dutch oven, heat the oil over medium-high heat until it shimmers.
3. Add the popcorn kernels, shake to coat in oil and cover. Cook, shaking the pot occasionally, until all the kernels have popped, 5 to 7 minutes.
4. Transfer the popcorn to a large bowl; discard any un-popped kernels.
5. Drizzle the furikake butter over the popcorn, tossing gently to coat and serve warm.

TIP:
You can purchase furikake online or at a good international food store or asian specialty market.

Photography by Rebekah Peppler