popcorn kernels (or about 10 cups popped popcorn)
coconut oil, melted (or butter)
1 1/2 cups
wasabi almonds (or wasabi peas)
small package roasted seaweed, crumbled (mine was 5 grams)
shichimi togarashi (optional)
In This Recipe
Pop your popcorn in your preferred manner. I like to heat a little grapeseed oil in a large, heavy-bottomed pot over medium-high heat and add 3 kernels. Once those 3 kernels pop, I add the rest of the kernels and shake occasionally until there are a few seconds between each pop. Shift the pot to a cool burner.
Meanwhile, while the popcorn is popping, whisk the coconut oil (or butter) and soy sauce together in a small bowl or the pan you melted you melted it in (and the shichimi togarashi if you're using it).
Drizzle the soy sauce mixture over the popcorn and toss to coat. Mix in the almonds and seaweed, transfer to a bowl and eat immediately.