Posted on September 02, 2013 by Anne Milneck | 0 comments
Japanese seven spice, garlic, butter, popcorn...need we say more?
1/4 cup popcorn kernels (will yield 8 cups popped popcorn)
6 Tbl butter
1 1/2 Tbl Garlic Extra Virgin Olive Oil
1 tsp Shichimi Togarashi
Pop the popcorn in an air popper or on the stovetop. Or you can use unflavored, unsalted microwave popcorn. Just before the popcorn is finished popping, heat the butter, Garlic Extra Virgin Olive Oil until the butter is melted. Stir in the Shichimi Togarashi. Transfer the warm popcorn to a large bowl and pour the butter mixture over the warm popcorn. Toss to combine. Serve.
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