- 2 tablespoons organic extra-virgin coconut oil
- 2 tablespoons nutritional yeast
- 2 tablespoons sriracha sauce
- ½ cup popcorn kernels
- 1 sheet roasted nori, crumbled
Place a large stockpot over high heat, and add the coconut oil.
Once the oil has melted, add the popcorn kernels, and shake the pot to distribute them evenly.
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.
Once the kernels are popped (listen for when the pops slow down until they almost stop), remove the pot from heat, and uncover.
Sprinkle the nutritional yeast, sriracha, and nori squares over the popcorn, and toss with a wooden spoon until thoroughly combined.