Roy Choi’s “modern picnic” restaurant, A-Frame, specializes in game day-friendly finger foods, but none is so diabolical as the Furikake Kettle Corn. “In Hawaii I went to the movies and there it was, Hurricane Popcorn,” remembers Choi. “Then my friends took me out on a boat at Kaneohe and there it was again, Hurricane Popcorn. I was like, ‘What is this crazy concoction?’ and they told me that this is how it’s done on da islands.” The sweet-salty- spicy-meaty-funky munch mix—made with dried pineapple, bacon, Corn Pops, chili flakes, and the Japanese seaweed seasoning known as furikake—will have crowds cheering regardless of who’s winning this weekend’s game. If you want to stock your Super Bowl snack table with a batch or two, here’s the recipe. Game on!
2 cups of prepared kettle corn (packaged OK)
1/3 cup of corn pops
1 fluid ounce clarified butter
1 tablespoon furikake
1/2 teaspoon red chili flake
Pinch of cayenne
1 tablespoon dried pineapple
1 tablespoon chopped bacon
1 teaspoon minced chives or shiso
Mix till well incorporated with your fingers. Pour into a bowl or just on the table. Lick your fingers and get dirty with some friends and strangers.