recipe adapted from Daybreak Seaweed Co.
4 cups popped popcorn
2 Tbls. olive oil
2 Tbls. Daybreak Seaweed Shichimi Togarashi
Nutritional yeast, to taste (optional)
Drizzle popped popcorn with olive oil and sprinkle with shichimi togarashi. Toss thoroughly to distribute shichimi togarashi and coat each piece. Sprinkle nutritional yeast, if desired. Enjoy!
Tip! Our favorite way to pop popcorn is with coconut oil in the pan. Add coconut oil and 2 kernels, and wait until you hear those pop. Once those have popped, it means the oil is hot enough, and proceed to add the rest of the kernels. Leave the lid open a crack, so steam can escape as the popcorn pops. Shake every once in a while and turn heat off when popping has slowed to 1-2 seconds between pops.