Furikake Popcorn

• 3 tablespoons roasted shredded seaweed, torn into smaller pieces (or shred your own nori)
• 3/4 teaspoon bonito flakes
• 1 1/2 teaspoons black and white sesame seeds, toasted
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 4 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• 4 tablespoons unsalted butter
• 1/2 teaspoon soy sauce
• 1 1/4 cups Japanese rice crackers (optional)

1. In a medium-sized pot or large saucepan with a cover, add the oil so that it coats the bottom of the pan.
2. Add the popcorn, cover, and place over medium-high heat.
3. When the kernels start to pop, shake the pan until the popping slows to a few seconds between each pop.
4. Shaking the pan will help to prevent the popcorn from burning.
5. In a small saucepan, melt the butter and add the soy sauce and furikake.
6. If using, add the rice crackers to the popped popcorn, and pour the butter-soy-furikake mixture all over, tossing to coat.
7. Transfer to a large bowl and serve warm.

bonito flakes, black, salt, brown sugar, vegetable oil, popcorn kernels, unsalted butter, soy sauce, japanese rice crackers

Taken from www.foodrepublic.com/recipes/furikake-popcorn-recipe/ (may not work)