Spicy Seaweed Popcorn

Seaweed Popcorn Lg

Makes 3 to 4 servings.

Ingredients:

3 Tbsp coconut oil
½ cup popcorn
3 Tbsp melted butter or olive oil
½ -1 tsp salt
1-2 tsp Kombu-Wakame Powder
Paprika, chipotle pepper or curry powder for seasoning

Directions:

Melt the coconut oil in a thick-bottomed pot. Add the popcorn, then heat and shake the pot until it’s all popped. Put the popcorn into a large mixing bowl. Slowly pour the melted butter or olive oil over the popcorn as you mix it. Sprinkle salt and Kombu-Wakame Powder on the popcorn, then season to taste with paprika, chipotle pepper or curry powder.
Mix and serve.

Did you enjoy this recipe? Please consider sharing it with a friend!

Share on facebook
Share on twitter
Share on email
Share on linkedin
Naturespirit Herbs co Founder Kari Rein

About the Author 

Kari Rein is the chief recipe tester in the Naturespirit Herb’s kitchen. She co-founded Naturespirit in 1990. Here in high altitude old growth forest with a nice specimen of  Bear’s Head Mushroom (Hericium americanum), a very tasty edible and medicinal mushroom.

You Might Also Enjoy:

Nori-Avocado-Spread

Nori-Avocado Bread Spread

Use this delicious spread on bread or crackers or as a veggie dip. It can easily be made into a superb salad dressing by mixing in 1/2 -1 cup tomato sauce.

Curried Sea Palm and Rice Seaweed Recipe

Curried Sea Palm and Rice

Coconut cream and curry combine beautifully in this simple but nourishing vegan dish. Use local, seasonal vegetables like leafy greens, asparagus or green beans in the spring and summer, and use winter squash, carrots and onions in the fall and winter.