• 2 tablespoons organic extra-virgin coconut oil
  • 2 tablespoons nutritional yeast
  • 2 tablespoons sriracha sauce
  • ½ cup popcorn kernels
  • 1 sheet roasted nori, crumbled

Step 1

Place a large stockpot over high heat, and add the coconut oil.

Step 2

Once the oil has melted, add the popcorn kernels, and shake the pot to distribute them evenly.

Step 3

Cover the pot, and allow the kernels to pop, shaking about every 30 seconds to ensure that the kernels pop evenly and do not burn.

Step 4

Once the kernels are popped (listen for when the pops slow down until they almost stop), remove the pot from heat, and uncover.

Step 5

Sprinkle the nutritional yeast, sriracha, and nori squares over the popcorn, and toss with a wooden spoon until thoroughly combined.

Step 6