Sweet and salty nori seaweed popcorn
Add a hit of umami deliciousness to your popcorn with a sprinkle of green nori – a variety of seaweed with a wonderful salty flavour. If preparing this seaweed popcorn recipe for vegans or those with a lactose intolerance, be sure to omit the butter, which is added for an extra rich finish.
Whenever I visit the cinema, I ask for a mixture of sweet and salty popcorn in one big box. Here that classic combo gains an extra depth of flavour from umami-rich nori and toasted sesame seeds, while soft brown sugar lends the popcorn a sweetness not dissimilar to that of the crispy seaweed you can get in Chinese restaurants.
The addition of melted butter makes this a slightly less virtuous snack but it is particularly delicious, with the added bonus of helping the seasoning to coat each piece of popped corn. Omit the butter, if you prefer.
Ingredients
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Imperial
Sweet and salty seaweed popcorn
- 1 tbsp of nori seaweed flakes, preferably Clearspring Nori Sprinkle
- 1 tbsp of black sesame seeds
- 1 tbsp of light brown sugar
- 1/2 tsp salt
- 1 tbsp of coconut oil
- 75g of popcorn kernels
- 2 tbsp of butter, optional
Method
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