I’ve been getting inspiration for this salty snack all over the place lately. Food & Wine Magazine, 101 Cookbooks and The Poke Cookbook all have awesome versions of this wether it be seaweed or turmeric popcorn.
What makes mine different I guess is the hodgepodge of ingredients I have going on here. Popcorn, as we know, was first domesticated in Mexico, turmeric originates from India and seaweed can be found being consumed anywhere near a coastline. I also threw in some cashews, which are originally native to Brazil.
So why the con-fusion? Because it tastes good!
This tasty snack packs a nutrient punch and is an excellent substitution for chips or crackers.
- High in calcium
- Good source of iron
- Good source of omega-3s
- High fiber
Roasted Seaweed And Turmeric Popcorn
- 1/2 cup Popcorn kernels non-gmo
- 4 Tbsp Butter grass-fed
- 3/4 tsp Shichimi Togarashi
- 1/2 tsp Turmeric powder
- 1/2 tsp Sea salt (I use pink Himalayan salt)
- 2 Tbsp Furikake
- 1 cup Cashews roasted and salted
- 2 pkgs SeaSnax roasted seaweed (.18 oz packs)
Pop the popcorn in an air popper or stove top.
Melt the butter and stir in the shichimi togarashi, turmeric, sea salt and furikake.
In a large bowl toss together the popcorn, cashews and butter-spice mixture.
Crumble the SeaSnax finely into the popcorn mixture and toss to combine.
This snack mix will stay fresh for 2-3 days. After that the popcorn starts to become stale.
Need SeaSnax? Buy "SeaSnax Roasted Seaweed Grab and Go Packs"
Need Shichimi togarashi? Buy "Shichimi Togarashi - Japanese Mixed Chili Pepper"
Need Furikake? Buy "Nori Komi Furikake (Rice Seasoning)"