Wasabi and Ginger Popcorn

Wasabi Ginger Popcorn

This fiery snack gets its heat from two rockin’ roots. The first, wasabi (also known as Japanese horseradish), is best known as the ubiquitous green glob beside sushi, and it pack a powerful punch to the taste buds. The second, candied ginger, is a spice that goes from mild to wild. The two come together here as a wickedly wonderful pair.–Patrick Evans-Hylton

LC Wacky Heat and Sweet Note

Some folk swoon to this crazy melding of heat and sweet in this wasabi-ginger popcorn. Others, um, not so much. There’s only one way to find out! And we have yet to figure out a way to ensure the bits of candied ginger and wasabi peas remain evenly distributed, aside from first divvying the popcorn up into individual bowls and then simply sprinkling the chopped bits of heat and sweet on top. We’re open to suggestions.

Wasabi and Ginger Popcorn

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Makes 12 to 16 cups
Print RecipeBuy the Popcorn cookbook

Want it? Click it.

Ingredients


Directions

Place the popcorn in a large, clean paper bag or a large pot. In a small bowl, combine the salt, sugar, and sesame seeds. In a medium bowl, whisk together the melted butter and wasabi until fully incorporated. Stir in the ginger and peas, if using.

Drizzle the butter mixture over the popcorn, fold over the top of the bag or cover the pot with a lid, and shake until the popcorn is coated. Sprinkle the salt mixture over the popcorn and shake a few times again to coat. Serve immediately.

Print RecipeBuy the Popcorn cookbook

Want it? Click it.

Recipe Testers' Reviews

A half-cup of kernels gave me 14 cups of popcorn, which is just shy of 4 quarts. More importantly, it kept the five of us supplied with popcorn while watching a movie on the couch. The stars here are definitely the wasabi and candied ginger, and the wasabi peas prompted a friend to call it the “Asian Crackerjack.” I don’t like my popcorn overly buttery, so 3 tablespoons was enough for a little butter taste. I actually preferred it with just wasabi peas and not the candied ginger, but my friends liked the sweet and salty combination. This is definitely going into the rotation on movie nights.

This recipe for wasabi ginger popcorn makes a concoction that’s more of a cocktail munchie than popcorn. It’s spicy, cool, piquant, and mysterious—as in, what are those black things on my popcorn and why do I keep eating them? There’s one thing I’ll try the next time I make it: Crushing the wasabi peas, so that they don’t fall to the bottom of the bowl. When you get a mouthful of sesame, ginger, wasabi, and popcorn, that extra degree of heat and texture from the peas gets lost if you missed picking one up.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish