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Nori Popcorn

plate

Yield

Makes 6 servings

kikkoman products used:

ingredients

2 tablespoons + ½ tablespoon coconut oil, divided
⅔ cup white popcorn kernels
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 teaspoon agave nectar
1 sheet nori paper, chopped into flakes

directions

Preheat the oven to 300° F with oven rack placed in the middle of the oven. Heat 1 tablespoon of the coconut oil in a large saucepan or stockpot with a lid over medium heat. Once oil is hot and starts to bubble, add the popcorn kernels to the pan and cover with the lid. If the pot is not large enough for all of the kernels to fit in a single layer on the bottom of the pan, prepare the popcorn in two batches. Occasionally shake the pan back and forth on the heat source while popcorn is popping to prevent burning. After about 2 minutes, angle the lid so that steam can escape (best to do this so the steam goes towards the back of the stovetop). Turn off the heat. Pour the popcorn into a large bowl to cool.

Make the sauce by combining the soy sauce, agave nectar and remaining ½ tablespoon of coconut oil in a small bowl. Add one-third of the sauce to the popcorn and one-third of the nori flakes and mix well. Repeat this step two more times. Spread the popcorn onto a large baking sheet. Bake for 10 minutes in the oven, stirring halfway through baking.

Recipe by Karman Meyer, RDN, LDN

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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