Furikake Kettle Corn

  •  4 cups kettle corn
  • 2/3 cup of Corn Pops
  • 2 ounces clarified butter
  • 2 tablespoon furikake
  • 1 teaspoon red chili flakes
  • Pinch of cayenne pepper
  • 2 tablespoon dried pineapple
  • 2 tablespoon chopped bacon, cooked
  • 2 teaspoon chives or Shiso, minced


Chop and cook bacon, mince chives, and clarify butter. Note: My dried pineapple came dusted in cayenne pepper, hence its darker appearance, so I skipped the "pinch of cayenne pepper."

My "Qwik and EZ" method for clarifying butter entails microwaving the butter in a small bowl for 20 second at a time until it's completely melted. Let the butter cool for a minute or two at room temperature and then skim off the white foam with a spoon. The resulting clarified butter isn't perfect, but it'll do just fine for this recipe.


Finely chop the bacon and dried pineapple together using a food processor.

In a large bowl, add all of the ingredients and mix well.


Pour into a serving bowl or onto the table. And then do as Chef Roy Choi says: "Lick your fingers and get dirty with some friends and strangers."

Makes 4 servings.

Recipe adapted from Chef Roy Choi.

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