Matcha and White Chocolate Popcorn Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Apr. 15, 2020
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Photographs: Daniel Gritzer

In this recipe, vibrant matcha, a type of Japanese green tea, is whisked into white chocolate to form a coating for freshly popped popcorn. Slightly herbal and not-too-sweet, it has a subtle flavor that will keep you coming back for more.

Recipe Facts

Active: 10 mins
Total: 20 mins
Serves: 4 to 6 servings
Makes: 8 cups

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Ingredients

  • 4 ounces white chocolate, in chunks

  • 1/2 teaspoon Japanese matcha green tea

  • 1/2 cup popcorn kernels, popped (about 8 cups popped)

  • Kosher salt

Directions

  1. Place white chocolate in a microwave-safe bowl and microwave at full power in 10-second intervals, stirring between each one, until melted.

  2. Add matcha and stir until completely incorporated.

  3. Place the popcorn in a large bowl and drizzle with the white chocolate mixture, tossing as you go, until popcorn is evenly coated. Season with salt. Set popcorn in refrigerator until white-chocolate coating has firmed, about 10 minutes. Break up any clump and serve. Popcorn can be stored in a zipper-lock bag in the refrigerator overnight.

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Nutrition Facts (per serving)
161 Calories
10g Fat
17g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 161
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 22%
Cholesterol 4mg 1%
Sodium 202mg 9%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 2g
Vitamin C 0mg 1%
Calcium 40mg 3%
Iron 0mg 1%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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