Matcha and White Chocolate Popcorn Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
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.

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Recipe Facts

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Active: 10 mins
Total: 20 mins
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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