Nori and Rosemary popcorn
2 tsp fresh rosemary
1 heaped Tbsp nutritional yeast
1-2 tsp Nori Flakes
2 Tbsp extra virgin olive oil
Dash cayene pepper
2/3 cup organic corn kernels
1 Tbsp coconut oil
Sprig the fresh rosemary from the stalk & grind in a coffee grinder.
Combine 2 tsp of the ground rosemary, nutritional yeast, nori flakes, olive oil & cayeen pepper in a bowl, mixing to combine- set aside.
Using a large pot over a low-medium flame, heat the coconut oil. Test to see if the oil is hot enough with 1 kernel- the way to do this is to drop a kernel into the oil, if the kernel spins and bubbles the oil will be hot enough.
Once the oil is hot take the pot off the heat and add your kernels. Coat the kernels in the coconut oil.
Covering the pot with a lid, leaving a slight gap for steam to escape from return the pot over the heat but not sitting on the element- hovering the pot roughly 2 inch’s above the flame. Allow the kernels to pop.
In a large mixing bowl combine the popped corn and the flavouring mixture, stirring evenly to combine.