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Republic City's Pro-Bending Arena Popcorn
Ingredients:
4 Bags Plain or Lightly Salted Popcorn, fully popped
Water Tribes:
2 Tbsp. Olive Oil
2 Tbsp. Seaweed & Bonito/Fish Flake Furikake
(rice seasoning found in an Asian market or the Asian section of the grocery store)
2 tsp. Dashi Powder (optional)
Fire Nation:
2 Tbsp. Olive Oil
1 tsp. Taco Seasoning Powder
2 tsp. White Chili Seasoning Powder
1-2 Tbsp. Cooked Bacon, finely diced OR Real Bacon Bits (topping)
Earth Kingdom:
2 Tbsp. Olive Oil
2 tsp. Pesto Mix Powder
1 tsp. Ranch Mix Powder
1/2 tsp. Mushroom Gravy Powder (w/o the little mushroom pieces)
Air Nomads:
1 Tbsp. Honey
2 Tbsp. Almond Meal/Flour (optional)
1-2 Tbsp. Crasins, finely chopped (topping)
Directions:
1. Make each seasoned popcorn one at a time (cleaning your bowls after each use). Empty one bag of fully popped popcorn into a large bowl with a lid, pour the oil or honey on top of the popcorn, & then secure the lid on the bowl & shake it until the popcorn is evenly coated. In a small bowl mix the dry ingredients (except in the case of the Air Nomad popcorn) & then sprinkle the seasonings over the popcorn. Put the lid on the bowl once again & shake until the popcorn is well coated with the seasonings. Now they're all done except for the Air Nomad popcorn!
2. Preheat your oven to 250ºF & spread the Air Nomad popcorn in a single layer on a large baking tray. Slide it into the oven on the middle rack & bake for about 15 minutes or until light & crispy. Serve the Pro-bending popcorn in separate bowls or in individual serving popcorn boxes or bags (the ones I used were near the popcorn in my local grocery store). Sprinkle the bacon bits over the Fire Nation popcorn & the crasins over the Air Nomad popcorn. As a real treat, conceal an electrified glove in each container!
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These have inspired me to create my own versions! Haven't gotten very far, yet (spices in rural grocery stores tend to be a bit lacking) but my version of Firebender popcorn includes garlic salt, curry powder, chili powder, and paprika. Smoked paprika, I think, would give it more of that fiery, smoky flavor, but it's pretty good as-is!
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