Satisfy your sweet tooth with this Sweet and Salty Caramel Furikake Popcorn.
Raise your hand if you like the combination of sweet and salty flavors. I have to admit there’s something addictive about this flavor combination, especially when it’s something crunchy like popcorn.
Ever since we got back from Hawaii this summer, I’ve been sprinkling furikake on just about everything. You might have seen my Smashed Avocado Miso Toast with Poached Egg and Furikake recipe (Huffpost Taste even featured it on their site).
I came across Chef Roy Choi’s Hurricane Popcorn recently, which is like a furikake kettlecorn. It sounded kind of funky with popcorn, corn pops, furikake, dried pineapple, bacon, hot chile flakes and cayenne. Today’s Sweet and Salty Caramel Furikake Popcorn is a simpler furikake popcorn recipe, and kid-friendly. The furikake adds a little saltiness and umami.
I popped the corn in coconut oil but if you have an air popper, you can use that. Digging through my old recipe notebook, I found a recipe for caramel popcorn that added vanilla and baking soda, and said to cook the sugar mixture until 255 degrees fahrenheit, which is a dark amber color.
That recipe also used a stick and a half of butter compared to the three tablespoons of fat in my recipe (2 tablespoons coconut oil + 1 tablespoon butter). Yikes!
I served this popcorn in these cute eco-friendly tear-drop shaped serving bowls. Do you like? They’re part of Yumi EcoSolutions’ Nature+™ bamboo product line. They’re durable, lightweight and perfect for everyday use. I’ve used them for entertaining a bunch of times already and everyone always compliments me on how beautiful the serving pieces are. You can use all six of the tear-drop bowls in the platter or individually.
What I like about them is that they’re very sustainable – they’re made from bamboo fibers which were leftovers from making bamboo flooring and cutting boards. They’re also melamine free and petroleum free.
They can be used for hot or cold foods and are great for housewarming gifts (I’m buying a few for Christmas presents this year). I’ve used them for after-school snacks (my son loved the variety and the colorful display), and I’m planning on using them to serve all the toppings for tacos or chili (e.g., tomatoes, avocados, Greek yogurt, scallions, shredded cheese, pickled jalapeno peppers) when I entertain this Fall.
You can check out their entire Nature+™ bamboo product line here. Keep up on what Yumi EcoSolutions is up to on Facebook, Pinterest, Twitter, and Google+. You can purchase these products at Palmer’s Market in Darien, CT, Cook and Craft in Old Greenwich, CT, or online at Amazon.com and Paperless Kitchen.
I’ve got one Nature+™ 15″ serving tray with six teardrop bamboo bowls to giveaway today. There are multiple ways to enter.
Caramel Furikake Popcorn
- 2 tablespoons coconut oil
- 1/2 cup unpopped popcorn
- 1 tablespoon organic butter
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3 tablespoons furikake
Preheat oven to 300 degrees. Place coconut oil and popcorn in a large pot and cover; heat on medium. Shake pan as kernels begin to pop; remove from heat once popcorn stops popping (when there are only a few seconds between pops) and pour into a bowl. Measure out 8 cups of popped corn for this recipe.
Heat butter and maple syrup until dark amber (255 degrees F). Remove from heat and add vanilla, salt and baking soda. Pour over popcorn and sprinkle with furikake; stir to coat. Spread onto a baking sheet in a single layer and bake for 15 minutes until crisp. Remove from oven and let cool.
Adapted from Cooking Light
Disclosure: I received a complimentary set to use; all opinions are my own.