Sesame Popcorn Recipes

Steps:

• For the Asian sesame spice blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet.
• For the assembly: Stir the popcorn and chilies into the peanuts and transfer to a large bowl.

Steps:

• Place popcorn in a large bowl. Lightly coat a rimmed baking sheet with cooking spray. In a small saucepan, combine sugar, honey, 2 tablespoons water, and a pinch of salt. Bring to a boil, then reduce heat to medium-high and cook, swirling occasionally but not stirring, until sugar is dissolved and mixture is deep amber in color, 7 minutes. Remove from heat; stir in butter, sesame oil, and baking soda (mixture will bubble up).
• Quickly drizzle caramel over popcorn; toss to coat. Sprinkle with sesame seeds and 1/4 teaspoon salt (or more to taste). Spread popcorn out on baking sheet and let cool completely, then break into pieces and serve.

Steps:

• Toast sesame seeds in a skillet on the stove until just golden. Crush them up with the salt in a mortar and pestle. This is an important step to get the seeds to release their yummy flavor and smell. If you don't have one of those, improvise, I used to use a coffee cup and the end of my whisk!
• Put oil in a heavy cookpot that has a lid and place on the stove on high.
• Add popcorn and put the lid on. Stay close by!
• When popping slows to about a second in between pops, dump the popcorn into a large bowl.
• Sprinkle with crushed sesame seeds and salt, pepper, and onion powder. Toss, and enjoy! Add more of the seasonings to your taste, other options are chili powder, garlic, curry.

Steps:

• Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl.

Steps:

• Mix first four ingredients; toss with popcorn. If desired, stir in cracker mix and peanuts. Store in airtight containers.

Steps:

• Put vegetable and sesame oils in a large pot with a lid, and begin to heat on high heat.
• When the oil is warmed, but not yet hot, add the unpopped popcorn, and immediately shake red hot chili oil onto the popcorn kernels.
• Cover the pan and begin shaking immediately, holding the lid down and protecting your hands with potholders. Shake the pan until the popping slows. (I like to slightly raise the pan off the burner, shake the pan in a swirling motion, set it back down, then about two seconds later pick it up and shake it again, and so on.).
• Transfer the popped corn to a bowl right away and salt to taste.

Steps:

• Grind sesame seeds, salt, and pepper in a spice grinder until seeds are coarsely ground. Toss popcorn with butter until evenly coated. Add sesame mixture, and toss again until evenly coated.