Pieces of caramel and black pepper enhance the savoriness of nori seaweed in this sweet take on the umami-loaded Japanese furikake spice blend. Sprinkled over ice cream or stirred into trail mix, it’s a simple way to dial up the wow-factor in desserts.
In a sauté pan, over medium-heat melt sugar until golden brown. Pour onto silicone baking mat and let cool completely.
In a food processor, combine sesame seeds, bonito flakes, nori, and sea salt in food processor. Pulse until mixture is well blended but not powdered. Transfer to bowl and set aside.
Into same food processor break up cooled caramel and pulse until crumbled. Add to bowl with sesame mixture.
Add salt and black pepper to sesame caramel mixture and stir until well mixed. Hold in an airtight container in a cool, dry place.
Chef's Tip!
Use this on ice cream or even on housemade trail-mixes for a surprising hit of sweet umami flavor.
