Popcorn Togarashi Recipe

Pop the kernels

Heat a large, heavy-bottomed pot over medium-high heat. Add 2 tbs neutral oil and 3 test kernels. Cover and wait for the test kernels to pop. Once they pop, add the remaining 1 cup popcorn kernels in an even layer, cover, and gently shake the pot to coat kernels with oil. Keep the lid slightly ajar to let steam escape. Pop, shaking the pot every 15–20 seconds, until popping slows to 2–3 seconds between pops (about 3–4 minutes). Remove from heat immediately.

Transfer popped corn to a very large bowl, leaving unpopped kernels behind. Drizzle the melted butter over the popcorn and gently toss or fold to coat evenly. Sprinkle 1 tsp fine sea salt and toss again. Keep warm.

Cook and crisp the bacon

While popping the corn (or beforehand), place the 4 bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp and golden (6–10 minutes depending on thickness). Transfer to a paper towel–lined plate and let drain. When cool, chop or crumble the bacon into bite-sized pieces.

Sauté pineapple (optional step for flavor concentration)

Wipe the skillet if needed, then add the 1 cup diced pineapple and 1 tsp light brown sugar to the warm pan over medium heat. Sauté 3–4 minutes until the pineapple browns lightly and the sugar dissolves, which concentrates sweetness and reduces moisture. Remove from heat and let cool slightly. (This step helps prevent soggy popcorn.)

Combine the crumbled bacon and sautéed pineapple in a small bowl and set aside.

Prepare seasoning blend

In a small bowl, mix 1 tbs shichimi togarashi, 1 tsp toasted sesame seeds, 1 tsp finely crumbled nori, and 1 tsp granulated sugar (if using). Stir to combine. If you like a brighter finish, stir in 1 tsp fresh lime juice into the butter before drizzling, or reserve to squeeze over finished popcorn.

Assemble popcorn togarashi

With the warm, butter-coated popcorn in the large bowl, evenly sprinkle about half of the togarashi seasoning mix and toss gently to distribute. Add the bacon and pineapple mixture and toss again to combine. Taste and add remaining togarashi a little at a time until you reach the desired heat and flavor balance. If using, squeeze any remaining lime juice over the finished popcorn for brightness and toss lightly.

Serve immediately in a large platter or individual bowls. Leftover popcorn can be stored in an airtight container for up to 1 day but will lose crispness.