Wasabi Popcorn Recipe
Some days, you need a snack that surprises you—this Wasabi Popcorn does just that, with a kick of spice that keeps things interesting.
Servings: 8
Calories: 118kcal
Ingredients
- 6 Tablespoons vegetable oil divided
- 1/3 cup JOLLY TIME Pop Corn kernels
- 1 tsp freeze dried wasabi powder
- 2 teaspoon ground ginger
- 1 teaspoon salt
Instructions
- Pour 3 tablespoons of vegetable oil and 1/3 cup popcorn kernels into a 3-quart or larger pan with a lid.
- Cover the pan and set the heat to medium-high. Shake the pan gently to keep the kernels moving and allow steam to escape. Remove from heat once the popping stops and transfer to a large bowl.
- In a small bowl, whisk together the remaining 3 tablespoons of oil along with the wasabi, ginger, and salt. Drizzle over the warm popcorn and toss well to coat.
Notes
To store your leftovers, place popcorn in an airtight container at room temperature. It will stay fresh and crunchy for up to 1-2 days.
If needed, you can reheat it in the oven at 250°F (120°C) for about 5-7 minutes to restore its crispness. Avoid using the microwave, as it may make the popcorn chewy.
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 291mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.3mg
