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Sweet and salty nori seaweed popcorn

by
Kate Doran
Sweet and salty nori popcorn

PT5M

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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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Method

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1
In a pestle and mortar, grind the nori sprinkle, 2/3 of the sesame seeds, sugar and salt to a fine powder
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2
Melt the coconut oil in a large, heavy-bottomed saucepan. Add 3 popcorn kernels, cover with a lid and cook over a medium heat until they pop
3
Immediately add the rest of the corn after the corn has popped, replace the lid and cook, shaking the pan occasionally until all the kernels have popped
4
Transfer the popped corn to a large bowl and pour over the melted butter, if using. Sprinkle over your sweet and salty nori mixture and use your hands to mix well until every piece is coated
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Kate Doran

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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Sweet and salty nori seaweed popcorn

 
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