epicurious
Sweet and Salty Rice Cake “Popcorn”
Whether you don't eat corn or just want a change from your usual popcorn routine, these toasty, seasoned rice cakes make for the ultimate snack.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Preheat oven to 400°. Place 6 unsalted rice cakes, broken into bite-size pieces (about 4 cups), on a rimmed baking sheet and drizzle with 4 Tbsp. salted butter, melted, or extra-virgin olive oil and 3 Tbsp. honey or agave nectar. Sprinkle with 1½ tsp. sumac and season generously with kosher salt and freshly ground pepper. Toss well to coat.
unsalted rice cakes, broken into bite-size pieces (about 4 cups)6. salted butter, melted, or extra-virgin olive oil4 Tbsp. honey or agave nectar3 Tbsp½ tsp. sumac1Kosher salt, freshly ground pepper
2
Spread out rice cakes in a single layer on baking sheet and bake, tossing halfway through, until toasted and blistered in spots, 7–⏱️ 9 minutes.
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