smoky popcorn
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 (or 2)
  • ¼ cup vegetable oil
  • ½ cup plus 2 tablespoons popcorn
  • 1 teaspoon smoked hot Spanish paprika (I used a mild one, so the kids could eat it -- you can find this in most grocery stores these days -- just look for mild smoked paprika)
  • ½ tablespoon sugar
  • 4 tablespoons unsalted butter, melted and still warm (NOTE: Unsalted butter is in the original recipe. I tend to favor the salted butter as it obviates the need to add salt as a separate ingredient later.)
  • ½ cup Japanese furikake mix*
  • 2 cups Japanese mixed rice crackers (or not -- see my update)
  1. In a large pan, combine oil and popcorn, cover, and cook over moderate heat until it starts to pop. Shake the pan and cook until corn stops popping.
  2. Transfer hot popcorn to large bowl. Sprinkle with the paprika and sugar and toss well. Drizzle with the butter and toss, adding the furikake and rice crackers. Season with salt, toss again, and serve.
* Furikake is a seasoning mix that includes seaweed and sesame seeds, sugar, salt, and dried bonito (fish flakes). I found many different types at the Asian market when I purchased it: some without salt, some with various colors of seaweed, some with black sesame seeds, some without bonito. I chose one without salt, so I could adjust the salt content to taste. Don't miss this ingredient: it and the smoky paprika are a wonderful combination.
Recipe by story of a kitchen at