This flavored popcorn, flecked with black sesame seeds, combines the nutty, roasted flavor of sesame oil with slightly bitter dry mustard. Try serving it alongside Spicy Cinnamon-Sugar Popcorn and Parmigiano–Black Pepper Popcorn.
What to buy: We liked the slightly bitter flavor of Colman’s mustard powder in this recipe; it provided just the right amount of bite.
You can find black sesame seeds in most gourmet stores and Asian markets. If you can’t find black, go ahead and use white sesame seeds.
We also found that fine salt (a.k.a. table salt) works best on popcorn, because its fine grain adheres better to each kernel.
Special equipment: We tested this recipe with popcorn made in an air popper, which produced stellar results.
This recipe was featured as part of our story on dorm cooking.| by Aida Mollenkamp
- 1In a small bowl, stir together the sesame seeds, mustard, and salt. Set aside.
- 2Using an air popper, pop the corn kernels into a large bowl. Meanwhile, combine the butter and sesame oil in a small bowl. As the large bowl begins to fill with popcorn, alternately drizzle the butter–sesame oil mixture over the popcorn and sprinkle it with the sesame seed mixture, occasionally tossing to coat.
- 3When the popcorn stops popping, use your hands to toss everything together and ensure that the ingredients are evenly distributed. Serve immediately.