Jump to recipe
Smoky Popcorn
Yields:
6
Total Time:
20 mins
Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is the after-work hangout of choice for digital entrepreneurs. This smoky mix of popcorn and Japanese rice crackers from hotel chef Peter Rudolph is a favorite bar snack.
Advertisement - Continue Reading Below
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup popping corn
- 2 Tbsp. popping corn
- 1 tsp. smoked hot Spanish paprika
- 1/2 Tbsp. sugar
- 4 Tbsp. unsalted butter
- 1/2 cup Japanese furikake mix
- 2 cups Japanese mixed rice crackers
- kosher salt
Directions
- Step 1In a large saucepan, combine the oil and popcorn, cover and cook over moderate heat until it starts to pop. Shake the pan and cook until the corn stops popping.
- Step 2Transfer the hot popcorn to a 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.
Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below