Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle

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Sometimes you just feel like changing up the classics and experimenting with flavor combinations. I thought this Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle would fit in nicely with my month of Japanese inspired foods.

Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle is an addicting snack with the perfect mix of sweet and salty flavors in each bite.
Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle

I was craving popcorn recently but wasn’t feeling the regular salt and butter routine. One of my friends always puts furkikake seasoning on her popcorn. I suppose when I was yearning for something different I thought of her and that’s when I decided to put it in my homemade popcorn. Why balsamic drizzle? I have no idea. I think it might have been one of those trends floating around social media land at the time. But whatever the reason, the flavors go amazing together.

Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle is an addicting snack with the perfect mix of sweet and salty flavors in each bite.
Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle

Getting creative with your homemade popcorn…

When I first tired this creation I left out the butter, which resulted in all the salt and furikake falling to the bottom of the bowl. In order to get any of the flavors, I had to shake the rice seasoning over each handful of popcorn and shove it in my mouth. Not the most efficient method. Through more experimentation I found 4 tablespoons of butter was the perfect amount, allowing the salt and rice seasoning to stick on the popcorn. I use about 1 tablespoon (sometimes more) of really nice balsamic vinegar (Leonardo e Roberto’s Gourmet Blends): it’s thick, aged for twenty years, and sweet with a slight tartness. I love it. But I fully recognize that not everyone is willing to pay $30 for balsamic vinegar. You can easily reduce regular balsamic vinegar in 5 minutes to get the sweeter and thicker taste and texture.

Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle is an addicting snack with the perfect mix of sweet and salty flavors in each bite.
Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle

A word of warning: it is very possible for you to eat all the popcorn yourself, even though it is meant to serve 4. Have you ever seen that interview of Amy Schumer on Ellen where she talks about eating popcorn? Yeah like that. So be careful. Don’t split your lip or anything.

5 from 1 vote

Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle

Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle is an addicting snack with the perfect mix of sweet and salty flavors in each bite.
Servings 4
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients

  • 1/2 cup popcorn kernels
  • 3 tablespoons vegetable oil
  • 4 tablespoons butter melted
  • Himalayan salt or fine sea salt to taste
  • 1 tablespoon heaping nori komi furikake plus more to taste, roasted black seaweed rice seasoning
  • 1 to 2 tablespoons good quality balsamic vinegar or a balsamic vinegar reduction or to taste, see notes

Instructions

  • Pour oil and corn into a 4-quart pan. Cover with the lid slightly ajar and place over medium heat, lifting and shaking the pan frequently. When the popping slows, remove pan from heat and transfer to a large bowl (big enough for you to get in there and mix).
  • Add the melted butter, mixing with your hands, spatula, or spoon.
  • Add the salt and furikake, mixing until evenly distributed. Taste and season to your liking. Keep in mind that nori komi furikake has salt in it, so add the salt in batches, tasting as you go.
  • Drizzle on the balsamic vinegar/reduction and mix. I like to add 1 tablespoon to start with and then add more if needed.

Notes

Good quality balsamic vinegars that have been aged and reduced by evaporation in a barrel are wonderful but expensive. If you'd rather not spend money on it you can take regular balsamic vinegar and reduce it yourself.
Take 1 cup balsamic vinegar and place it in a non-stick skillet over medium-high heat. Bring to a boil and then reduce heat to medium-low, bringing the vinegar to a simmer. Keep at a simmer for about 3 to 4 minutes until it is a little thinner than you would like it to be. It will continue to thicken after it is taken off the heat.
Author: Megan Wells
Course: Sides and Snacks

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Nori Komi Furikake and Balsamic Drizzle Popcorn is an addicting snack with the perfect mix of sweet and salty flavors in each bite.

Join the Conversation

  1. 5 stars
    Megan, you truly whip up the best, unique snacks. I love seaweed all of the ways, this popcorn recipe is right up my alley. I love that you combined furikake with balsamic drizzle–I can only imagine how wonderful that mixture of flavors is once the snack attack hits. 😉 Can’t wait to see more. Hope you’re doing well. xo

    1. Thank you Demeter! Snack attack time is truly responsible for about 70% of my creativity because when the craving hits there’s no time for grocery shopping. Have a wonderful weekend!

  2. Such a great idea to make unconventional popcorns! I love the nori flavor. It goes so great with the corns. I might try to add butter and chili powder to spice them up a bit 😉

    1. 100% agreed! And chili powder is a close second for me, especially Tajin seasoning (love the chili and lime together).

  3. This sounds amazing! I love adding curry powder to my popcorn, but I’ll have to try this too. Yum

    1. Ohhh, curry! I haven’t tried that one yet. Thanks for the idea!

  4. Love the flavors! Pinning to try it!

  5. I LOVE fancy popcorn. The hubby just likes butter and salt, but I like gourmet additions to my fluffy kernels! Especially because rarely make popcorn unless its movie night, so if I’m staying in to watch a movie I deserve popcorn with special toppings! Thanks for the unique recipe!

    1. Thanks! This one managed to convert some skeptics.

  6. This popcorn sounds absolutely amazing!! I love it’s creativity 😉

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