The miso-nori butter in this recipe is super concentrated on its own, but absolutely perfect when tossed with popcorn. If you’re not into making popcorn on the stove, the butter can just as easily be mixed with a microwavable option.
Ready in 30 minutes Makes 4 servings as a snack
- 2 nori sheets
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 tablespoon red miso paste
- 1 tablespoon sesame seeds
- 2 tablespoons coconut oil
- ⅓ cup popcorn
1 Pulse the nori to a powder in a mini food processor or clean coffee grinder. You can also tear apart with your hands, but it won’t be quite as fine-grained. Pour the nori flakes in a large mixing bowl along with the butter, miso paste, and sesame seeds. Use a fork to smash and blend the mixture until smooth and thoroughly combined.
2 Heat 2 tablespoons coconut oil over medium heat in a heavy-bottomed pan with a lid. Add 2 kernels of popcorn. Once they start to pop add the remaining kernels and remove the pan from heat. Leave the kernels to warm in the pan off the heat for 1 minute before returning to heat.
3 Cook popcorn over medium heat with the lid on. You can shake the pan occasionally and slightly tilt the lid to release steam. Once popping slows to a few seconds between pops, the popcorn is done. Working two tablespoons at a time, stir the prepared miso butter into the hot popcorn, tossing to combine. Add as little or as much as you like. Popcorn should be enjoyed immediately.
Leftover butter? Save any extra in the freezer and slather on your favorite fish before roasting or grilling.
The recipe was curated by the Saraspe family.