Furikake Kettle Corn {recipe} ~ A Banquet Served in Solitude

furikake kettle corn popcorn

“A crust that’s shared is finer food than a banquet served in solitude.” ~ unknown


I’ve been thinking about this quote for weeks now and have been meaning to share it, but hadn’t come across quite the “right” moment. I needed time both to create the charming, compelling, pinnable typographic that my inner graphic designer had envisioned and to write out my thoughts. But images never quite render in real-life the gorgeous way they form in my head, and even now, it’s not the perfect time as the only crust of “bread” that’s come into this house in the last few months is the pre-quartered, pre-ziplocked pita bread that’s in the bag with California Chicken Café to-go.

But somehow, I just couldn’t wait any longer because the quote is just so darned…true! And meaningful! And “omg that is my life right now!” isn’t it?!

It is.

And I get it. I do.

Eating together is always better.

Except when it’s not better.
Furikake Kettle Corn Popcorn - serving bowl
There are times when a banquet served in solitude is pretty fine food, too. Sometimes, you prefer that. Sometimes want that. Sometimes you need to eat an entire party-sized bowl of kettle corn mixed with (sugar) Corn Pops, bacon, butter, and nori komi furikake with a glass or two (or just slip a slurpee straw into the whole damned bottle) of Champagne all by yourself on a Saturday night while leaning over your brand new kitchen island in your “summer” sweats and a recently re-discovered yellowed v-neck t-shirt with “Born to Blog” emblazoned across the front and back in bold black letters for inspiration while reading your facebook news feed off your phone like it’s really the news.

Wait, are Neil Armstrong and Lance Armstrong related?!

And then when you decide to make the same party-sized bowl for an actual party and serve it to your guests, you realize which is the finest food of all.
Furikake Kettle Corn Popcorn - up close

Furikake Kettle Corn

recipe adapted from chef Roy Choi of A-Frame, Chego, KogiBBQ food trucks, and Sunny Spot in Los Angeles. via kcet.org

makes 4 servings. or 1.

INGREDIENTS

4 cups kettle corn
2/3 cup of Corn Pops cereal (I have seen a furikake “party mix” from Hawaii that uses Honeycombs cereal. And Bugles. Obviously I will be making this adjustment in the future.)
2 ounces butter, melted (4 tablespoons or ½ stick)
2 tablespoons furikake
1 teaspoon red chili flakes
pinch of cayenne pepper
2 tablespoons dried pineapple, chopped (I doubled this amount)
2 tablespoons cooked bacon, chopped (I doubled this amount)
2 teaspoon minced chives or shiso

DIRECTIONS

Combine kettle popcorn and Corn Pops cereal in a large mixing bowl. Drizzle with butter and toss to coat.

Add the remaining ingredients and toss to combine. The pineapple and bacon will always fall to the bottom of the bowl so stir it up every time you reach into the bowl to grab some. Or not. Then you’ll just have a sweet, salty, fatty surprise concentration waiting for you at the end.

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  • Diana Hossfeld

    I’m so wearing the Born to Blog shirt RIGHT NOW!

  • http://dianeabroad.com/ Diane, A Broad

    Jesus. That sounds amazing.

  • roastedroot

    This is such a fun recipe! I haven’t had corn pops in about a million years and it was always one of my favorites growing up. I have to shamefully admit, I have no clue what furikake is but whatever it is, the recipe looks fantastic!

    • http://www.thedeliciouslife.com Sarah J. Gim

      I hadn’t had corn pops in probably 35 years (um, not that I’m that old, it’s trick math) and was amused that they are now only called Pops. ha.

      Furikake is a Japanese seasoning ingredient made with toasted nori (seaweed), sesame seeds, and other curious things… definitely worth an adventurous try!

  • popcornlover

    Hey, what a coinkydink! I have a born to hog shirt too. I love popcorn.

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