Japanese-Style-Peanut-PopcornPrep time: 5 minutesPrint recipe
Cooking time: 5 minutes 
Makes: 6 cups (1.5 L)

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.


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. 


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Did You Know?

  • peanut-protein
    The peanut contains more protein than any other nut.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

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    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.

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