Wasabi Soy Sauce Popcorn Snack Mix With Roasted Seaweed

1. 1

   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.

2. 2

   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).

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.