Ingredients
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1/3 cup vegetable oil
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1/2 cup popping corn
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Kosher salt
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3 tablespoons extra-virgin olive oil
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2 tablespoons sugar
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2 tablespoons toasted sesame seeds
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2 teaspoons soy sauce
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1/2 teaspoons garlic powder
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2 cups shelled unsalted pistachios (8 ounces)
Directions
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Preheat the oven to 350° and line a baking sheet with parchment paper. In a large saucepan, combine the vegetable oil and popcorn, cover and cook over moderate heat until the corn starts to pop. Cook, shaking the pan until the popping stops, 3 to 5 minutes. Transfer the popcorn to a large bowl and season lightly with salt.
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Wipe out the saucepan. Add the olive oil, sugar, sesame seeds, soy sauce, garlic powder and 2 teaspoons of salt and cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Add the pistachios and cook, stirring, for 1 minute. Scrape the pistachios onto the prepared baking sheet and bake for about 10 minutes, until bubbling. Scrape the pistachio mixture into the popcorn and toss well. Let cool before serving.
© John Kernick
Make Ahead
The mix can be made early in the day and stored in an airtight container at room temperature.