Seaweed Popcorn Recipe - Great British Chefs

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.

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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.

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

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In a pestle and mortar, grind the nori sprinkle, 2/3 of the sesame seeds, sugar and salt to a fine powder

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

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

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