Made By Mail: Shichimi Togarashi Caramel Corn

Made By Mail | Shichimi Togarashi Carmel Corn | Dine X Deisgn

Made By Mail” is an ongoing experiment where random (and unfortunately sometimes unruly)
ingredients are sent out via post to friends and fellow bloggers with hopes of learning what
the heck to do with them. Have an ingredient suggestion or conundrum for consideration? Drop us a line!
 

This week our Australian culinary corespondent, Sarah Coates of The Sugar Hit, ingredient mostly known for its luxurious applications, but finds it difficult when trying to translate that into a sweet treat. If carmel corn wasn’t already in the compulsive consumption category, hold on to your hats (and grub grabbing digits) because this is a whole new kind of snack attack!

Shichimi Togarashi!

I am officially in love with it. When this little vial arrived in the mail I did not know WHAT to make of it – and maybe you don’t either! So let me explain; Shichimi Togarashi (sometimes called Nanami Togarashi) is a Japanese Seven Spice Mix. Its primary ingredient is ground chilli, so it’s hot, but then things get funky. The other ingredients commonly include ground sanshō (Japanese pepper), dried roasted orange peel, black and white sesame seeds, ground ginger and tiny pieces of nori.

Made By Mail | Shichimi Togarashi | Dine X Design

Chilli? Ginger? Nori? ORANGE PEEL? That’s a heady mix! Before I tasted it, I would never have thought that all those ingredients could combine harmoniously. But I should have had more faith in the Japanese art of balancing flavours, because it is completely, addictively delicious. It’s spicy, fragrant, a little salty, complex, nutty and nuanced, and it even has that same almost-fizzy sensation on the tongue that Szechuan pepper has.

As soon as I tasted the spice mix I started looking for a financial backer, because I’m pretty sure that Shichimi Togarashi flavoured potato chips would make millions. But then I figured, why just be salty, when you can be sweet as well? You see where I’m going with this, don’t you? Caramel Corn.

Shichimi Togarashi Caramel Corn

Ingredients:
6 cups popcorn (from ¼ cup popcorn kernels)
½ cup brown sugar
2 tbsp glucose syrup (or light corn syrup or golden syrup)
¼ stick (25g) butter
1 tsp flaky sea salt
1-2 tsp shichimi togarashi (or more, to taste)
 
  • Pop your popcorn, if you haven’t already, and then place it into a large mixing bowl.
  • Line a baking sheet with non-stick baking paper, and preheat the oven to 300F (150C).
  • In a small saucepan combine the brown sugar, syrup and butter. Stir together over a medium heat and then bring to a slow boil.
  • Let it boil for about a minute and then, working quickly, pour the mixture onto the popcorn and stir until all the kernels are well coated.
  • Dump the mixture out onto the lined baking sheet and spread it into an even layer. If some parts clump together, don’t sweat it.
  • Place into the oven for 10 minutes, then remove and give everything a good re-shuffle with a wooden spoon, making sure to bring the edges into the middle so everything cooks evenly.
Made By Mail | Shichimi Togarashi Carmel Corn Recipe | Dine X Deisgn
 
Pop the tray back into the oven for 10 minutes, and then remove and, while it’s still warm, sprinkle over the sea salt and shichimi togarashi. Leave to cool completely, and then break into smaller pieces with your hands and serve.
 
Alternatively, you can leave the salt and shichimi togarashi off the corn, and serve them to the side, so that whoever is eating can add it as they go, to suit their own tastes.
 

Salty, buttery popcorn, coated in mouth-watering brown sugar caramel, and just when you thought it couldn’t get any more delicious, Shichimi Togarashi comes and kicks it in the side with a pair of steel toed boots. You want to talk about addictive? Wait until you taste this. And now I’m just going to sit back and wait for all those finance offers to roll in…

Shichimi Togarashi Carmel Corn | Made By Mail | Dine X Deisgn

 

Can you get over this munchy  masterpiece!? Passed out, on the floor, done and drooling! This is the best application of these spices we’ve seen used EVER! Let’s just say it’s a good thing flowy jam pants have come back into style because we’ve got plans for several trays of this goodness in our future.

 Pick it up shichimi togarashi here  and explore all 7 spices of potential, then let us know what you come up with!

Sarah Coates

Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane with her long-time boyfriend, and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.

3 Comments

  • So unbelievably creative! Love these photographs too–and I need to get me some of this shichimi togarashi mixture so I can try it myself :)

  • Reply August 19, 2014

    Liz @ Floating Kitchen

    Wow. What an interesting spin on savory popcorn. Sounds so delicious….and addicting!

  • Reply August 23, 2014

    Laura Dembowski

    Caramel corn is such a treat! It’s amazing how you’ve taken it to the next level with this interesting ingredient.

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