Furikake Miso Popcorn

1.In a small microwave-safe bowl or a small saucepan over low heat, melt the 3 tablespoons of unsalted butter until completely liquid.

2.Whisk the 1.5 tablespoons of white miso, 1 teaspoon of honey, and 1/2 teaspoon of toasted sesame oil into the melted butter until the mixture is completely smooth and emulsified; if the miso remains lumpy, use the back of a spoon to press it against the side of the bowl to break it down.

3.Place the 1/2 cup of popcorn kernels into the Fohere popcorn maker and turn it on, positioning a very large, wide heat-proof bowl under the chute to catch the kernels as they pop.

4.As soon as the popping slows to 2-3 seconds between pops, turn off the machine and immediately drizzle half of the warm miso-butter mixture over the hot popcorn.

5.Toss the popcorn vigorously with large spoons to distribute the glaze, then drizzle the remaining mixture and toss again until every kernel is lightly coated and glistening.

6.Sprinkle the 3 tablespoons of furikake seasoning over the popcorn in three stages, tossing thoroughly between each addition so the nori flakes and sesame seeds adhere to the miso glaze rather than settling at the bottom of the bowl.

7.For the best texture, spread the coated popcorn onto a parchment-lined baking sheet and place in a 300°F (150°C) oven for 5 minutes to set the glaze, then allow it to cool for 2 minutes before serving to ensure maximum crunch.