12 cups plain popped popcorn
6 tablespoons unsalted butter
1/2 cup granulated sugar
1/4 teaspoon fine salt
1/4 teaspoon baking soda
3 tablespoons furikake
Arrange a rack in the middle of the oven and heat to 250°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
Place the popcorn in a large stockpot, roasting pan, or bowl — something large enough where you can stir it easily without popcorn falling out.
Melt the butter in a small, heavy-bottomed saucepan (at least 1 1/2 quarts) over medium heat. Add the sugar and stir until moistened. Increase the heat to medium-high and bring to a boil. Continue to boil for 3 minutes, stirring and scraping the bottom and sides of the saucepan as needed with a rubber spatula (the mixture and any foam on top should darken to the color of light maple syrup).
Remove the saucepan from the heat. Carefully whisk in the salt and baking soda (it will bubble up violently!). Continue whisking until you have a thick, glossy sauce. Immediately drizzle the mixture over the popcorn while continually stirring with the rubber spatula. Sprinkle the furikake over the popcorn and stir to coat the popcorn.
Transfer the popcorn to the baking sheet and spread into an even layer. Bake until a cooled piece of popcorn is very crunchy, about 30 minutes, stirring halfway through. (To test for doneness, take a few pieces of popcorn out of the oven and let cool for 30 seconds. If they're crunchy, then the popcorn is done.)
Let the furikake popcorn cool for at least 5 minutes before serving — it will crisp as it cools.
Recipe Notes
- Storage: The completely cooled furikake popcorn can be stored an airtight container at room temperature for up to 5 days.
- Popcorn: You can either pop your own corn for this recipe, or for more convenient options, buy plain or just salted (no butter flavoring) microwave popcorn or already-popped popcorn.