Firecracker Popcorn

Makes 16 cups (4 L) or 16 servings.

Published May 26, 2015 Updated Apr 19, 2017

Popcorn and roasted chickpeas tossed in a spicy Japanese togarashi (chili pepper) style seasoning turn up the heat on a crunchy snack. A hit of plant-based protein makes this a great afternoon pick-me-up, or a movie night or road trip snack.

Ingredients

Popcorn

2 sheets dried nori seaweed
3 Tbsp (45 mL) sesame seeds, toasted
1 Tbsp (15 mL) grated orange peel (about 1 large orange)
2 tsp (10 mL) ground ginger
1 tsp (5 mL) red chili flakes
1 tsp (5 mL) black peppercorns
14 cups (3.5 L) air-popped popcorn
1 Tbsp (15 mL) extra-virgin olive oil

Crispy Chickpeas

1 - 14 oz (398 mL) can chickpeas, rinsed and drained or 2 cups (500 mL) cooked chickpeas
1 Tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) smoked sea salt