Jennifer Danter
Firecracker Popcorn
Ingredients
- 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
- 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
Nutrition
Per serving:
- calories86
- protein3g
- fat3g
- saturated fat0g
- trans fat0g
- carbohydrates12g
- sugars1g
- fibre2g
- sodium76mg
Directions
01
Crumble one sheet of seaweed into small pieces and place in spice grinder or clean coffee grinder; add sesame seeds, orange peel, ginger, chili flakes, and peppercorns. Whirl into a fine powder.
Place popcorn in very large bowl and toss with olive oil and half the seaweed powder. Set aside.
Toss chickpeas (if using canned, drain well) with oil and salt. Spread on baking sheet lined with parchment paper. Bake in preheated 350 F (180 C) oven until crunchy, 50 to 60 minutes, stirring three to four times. Toss with remaining seaweed powder. Cool completely. Chickpeas become crunchier as they cool.
Toss popcorn with cool chickpeas. Using kitchen scissors, cut remaining sheet of seaweed into small strips and mix into popcorn. Mixture is best eaten the same day it’s made.
What is smoked salt?
Using certain bark-free woods such as alder, apple, hickory, oak, and mesquite, the salt smoking process can take up to 14 days. Depending on the type of wood used, smoking imbues salt with a sweet, subtle, or bold flavour.
