Spice up movie night popcorn with the Japanese flavors of nori seaweed and soy sauce. A whole grain snack that’s low in calories with lots of flavor!
This sponsored recipe is brought by Kikkoman® as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Karman Meyer, RDN, LDN
- 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
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 two more times. Spread the popcorn onto a large baking sheet. Bake for 10 minutes in the oven, stirring halfway through baking. Serves 6.
Serving Size: 2 cups
CALORIES 133; TOTAL FAT 6g; SAT. FAT 5g; CHOL. 0mg; SODIUM 193 mg; CARB. 16g; FIBER 3g; SUGARS 1g; PROTEIN 3g