Japanese-style Peanut Popcorn

Kick your game day snacking up a notch with this exciting peanut-popcorn mix. While wasabi is quite hot, this Japanese-inspired popcorn mixture is not, as the wasabi powder simply adds a unique overall flavour. All of the Japanese ingredients are available at the sushi bar or Asian section of your supermarket.

  • Prep time: 5 minutes
  • Cooking time: 5 minutes 
  • Makes: 6 cups (1.5 L)



1 sheet seaweed (Nori-style)
1 cup (250 mL) peanuts
2 tbsp (30 mL) sesame seeds, preferably black and white
2 tsp (10 mL) peanut oil
3 tbsp (45 mL) popcorn kernels
2 tbsp (30 mL) butter
1½ tsp (7 mL) wasabi powder
½ tsp (2 mL) salt


Using scissors, cut seaweed into ½-inch (1-cm) strips. Stack strips and cut across, into ¼-inch (0.5-cm) pieces. Place in a large bowl along with peanuts and sesame seeds. Stir. 

Place oil and popcorn in a medium pot. Cover tightly and shake continuously over medium heat until all kernels are popped. Or if you prefer, prepare popcorn according to the directions on your popcorn maker. Pour into bowl with seaweed.

Melt butter, and stir in wasabi and salt (if using salted peanuts, the salt can be omitted). To best coat, drizzle over peanut and popcorn mixture, while tossing continuously. Taste and add additional salt, if desired.


Per serving (¼ cup/60 mL): 57 calories, 5 g fat (1 g saturated fat, 0 g trans fat, 2 g monounsaturated fat, 1 g polyunsaturated fat), 3 mg cholesterol, 2 g protein, 3 g carbohydrates, 1 g fibre, 0 g sugars, 56 mg sodium, 4 mg calcium.