by Caitlin Saniga
- 1 tablespoon panko
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon caraway seeds
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoon melted unsalted butter
- 6 cups popped popcorn
Preheat the oven to 350 degrees. Sprinkle the panko and sesame seeds on a baking sheet, and toast them in the oven for about 10 minutes, or until both are lightly golden.
Combine the panko, sesame seeds, poppy seeds, caraway seeds, onion powder, garlic powder and salt in a small bowl, and set aside.
Melt the butter in a small pan over medium heat. Once it reaches a liquid state, remove it from the heat.
Place the popcorn in a large bowl, and drizzle the butter over top, shaking the bowl as you go for even distribution. Sprinkle the seed mixture over top, and toss to coat. Serve immediately.
Makes 6 cups.
* As the autumn days grow cooler and the nights stretch longer, there are plenty of reasons to gather ’round a bowl of popcorn and experiment with seasonings. See all of our Pop to It! recipes here. Learn how to make a fresh batch of popcorn with a pan on the stove here.