Author Notes
I will always choose salty over sweet, plus I'm a sucker for soy sauce and wasabi anything, so this might be my spirit snack mix.
Want to change it up? Try adding wasabi peas, rice crackers, dry-roasted peanuts, and/or Rice Chex. —Lindsay-Jean Hard
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Ingredients
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1/3 cup
popcorn kernels (or about 10 cups popped popcorn)
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3 tablespoons
coconut oil, melted (or butter)
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1 tablespoon
soy sauce
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1 1/2 cups
wasabi almonds (or wasabi peas)
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1
small package roasted seaweed, crumbled (mine was 5 grams)
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1 tablespoon
shichimi togarashi (optional)
Directions
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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.
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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).
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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.
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