Weird food on the weekend. It’s a thing. Ok, maybe it’s not a thing, but it’s a thing this weekend if you make this. Spoiler alert: you won’t be sorry! You will, however, have to get a few things you might not have in your pantry. And you will have to suspend your disbelief that this bizarre mix of ingredients can combine to make a snack that is not only edible but also addictive.
Now for a little background. I’ve been meaning to make this ever since I saw it on Joy the Baker nearly three years ago, but I got stuck at Furikake—both the pronunciation and the procurement. As for pronunciation, say Foo-ree-kah-kay, and you are close enough. Say furry cocky and you are either a teenage boy or an adult who can’t help yourself. You know who you are.
As for procurement, Furikake must be having its moment because the day I finally broke down and got it on Amazon, I found it at our awesome Coop. Only later did I discover that there are several flavors of furikake. Mine from the Coop was yasai fumi— “vegetable” flavor.” The yet-to-be used one from Amazon—Nori Komi—is seaweed flavor. Scary? A little.
Honestly, even harder to find than Furikake were the Corn Pops. Props to the Coop for taking the high road and not carrying Corn Pops, but in this case it sure would have helped. I considered buying two packs of mini cereals at the mini mart just to cobble together the cup of Corn Pops but dang—that’s a lot of surplus Fruit Loops and Apple Jacks.
On to the recipe. You’re going to cook up some bacon—good and crispy like you mean it. You’re going to chop it up fine. You’re going to make your own kettle corn—in your Whirly Pop, your big covered pot or your cracked Mickey Mouse popcorn maker. You’re going to brown some butter. Then you’re going to marry it all together with some additional weirdness including chopped up dried pineapple, corn pops and the precious furikake. And you’re not going to substitute anything for anything, because Joy said not to. After seeing this popcorn disappear with both kids and adults, I trust her on this.
So here you go. I hope this brings you and your people joy and weirdness this weekend.
Roy Choi’s Furikake Kettle Corn
For the Kettle Corn
- 3 tablespoon canola oil
- 1/4 cup corn kernels
- 1 tablespoon granulated sugar
- salt to taste
For the Mix
- 4 heaping cups kettle corn
- 1 cup Corn Pops (the cold cereal)
- 2 tablespoons furikake, plus more for topping if desired
- 1 teaspoon red pepper flakes
- pinch of cayenne pepper
- 3 tablespoons finely chopped dried pineapple
- 3 tablespoons finely chopped crisp bacon
- 4 tablespoons unsalted butter, melted and browned
- 2 tablespoons minced chives
- To make the kettle corn, in a medium saucepan with a tight-fitting lid (or your weapon of choice), heat the canola oil over medium heat. Add the corn kernels and sprinkle with granulated sugar. Place the lid over the pan, keeping the lid slightly ajar.
- Allow popcorn to begin popping. Once or twice, cover the pan completely, and use pot holders to lift the pan and shake it. When popping slows, remove from heat and sprinkle lightly with salt. Shake into a large bowl.
- Add Corn Pops, furikake, red pepper flakes, pinch of cayenne, diced pineapple, and diced bacon. Drizzle the melted butter over the mixture and toss to combine. Place in a serving bowl and sprinkle with more furikake and minced chives.
- Serve and enjoy!
Shovel that good stuff right into a ziplock bag and take it where you will. I’m talking to you hikers, road trippers, party hoppers, fireworks watchers, Drive In goers…