Popcorn Board offers recipes

The Popcorn Board offers some interesting recipes to celebrate National Popcorn Day on Jan. 19.
Try something new with Furikake Popcorn, tossed with a savory Japanese furikake spice blend, this popcorn explodes with the flavors of sesame and nori.
FURIKAKE POPCORN
1 nori sheet, broken into pieces
1 tbsp toasted sesame seeds
½ tsp. salt
½ tsp. granulated sugar
2 Tbsp. butter, melted
6 cups popped popcorn
In spice grinder, or using mortar and pestle, grind nori with half of the sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
Place popcorn in large bowl; toss with butter and furikake seasoning until evenly coated.
Tips: Alternatively, use store-bought furikake seasoning and season to taste. To toast sesame seeds, cook sesame seeds in small dry skillet set over medium heat for 2 to 3 minutes or until lightly golden and fragrant. Let cool completely before using.
Servings: 2-3

Indian spices make this a great variation on an old favorite.
SWEET GARAM MASALA KETTLE CORN
½ cup popcorn kernels
¼ cup sugar
¼ cup vegetable oil
1 tsp. garam masala, Indian spice blend
1 tsp. salt
In a large heavy-bottomed pot (with a lid), place popcorn, sugar, oil, garam masala and salt.
Cover and place over medium heat until corn begins to pop.
Once corn begins to pop, shake pot constantly over heat.
When popping slows, remove pot from heat and transfer popcorn to a bowl to serve.
Yield: 10 cups