Nori Popcorn
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil or other neutral oil
- ⅓ cup popcorn kernels
- 2 tablespoons natural cane sugar
- 2 tablespoons toasted sesame seeds
- ½ teaspoon sea salt
- Freshly ground pepper
- 5 sheets roasted nori (seaweed snack), crumbled
- Low-sodium soy sauce, in a spray bottle (optional)
Instructions:
If you like things with a bit of heat, sift a very light sprinkle of wasabi powder on top of the finished popcorn, or use wasabi nori if you come across it.
- In a large pot with a lid, heat the sesame and coconut oils over high heat. Add the popcorn kernels and stir. Once you hear the kernels start to sizzle, add the sugar and sesame seeds, shake, and cover with the lid. Continue to shake vigorously over the heat while the popcorn pops, 2 to 3 minutes.
- Once you hear the popping slow, transfer the popcorn to a rimmed baking sheet and sprinkle with the salt, a few grinds of pepper, and the nori. Toss to mix. Because there is not a ton of sugar in this recipe, the nori and sesame seeds won’t adhere to the popcorn too well. If you like, you can make them stick to the popcorn better by misting the popcorn with a few sprays of soy sauce and tossing to mix everything once more.
- The popcorn is best eaten immediately, but it can be stored in an airtight container for a few hours before serving.