strawberry pepper popcorn recipe
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
  • ½ cup unpopped popcorn, about 12 cups popped
  • 4 tablespoons oil (--to pop the corn. If you prefer air popped corn, skip this. Though BORING.)
  • ¼ teaspoon salt, plus a bit more for toasting the almonds
  • ¼ to ½ teaspoon cracked black pepper
  • 3 tablespoons browned butter, because awesome awesome awesome
  • 1 ounce freeze-dried strawberries (NOT chewy dried. You need the freeze-dried ones.)
  • ¼ cup slivered almonds, raw
  • SPECIAL EQUIPMENT: spice grinder
  1. Heat oil in large pot, if using and add popcorn. Pop fully, shaking to prevent burning. Pour into deep bowl and set aside.
  2. Drizzle the melted browned butter over the popcorn evenly and mix. Use salt and pepper to season.
  3. Pour the free-dried strawberries into the spice grinder and whiz to pulverize. You may need to pulse it a few times and shake to catch the chunks. Make sure you use the strawberries right away if you are in a humid area or else they will get sticky and gum up. Use that to your advantage to help it stick to the popcorn, if so.
  4. Sprinkle about ⅔ cup of the strawberry dust over the popcorn, adding more if it continues to stick. Add more pepper if you want.
  5. Toast the almonds with a bit of oil and salt in a pan, stirring to keep from burning. Add these into the popcorn bowl and toss together. Eat and watch anime.
Recipe by story of a kitchen at