Popcorn with Nori, Citrus, and Rosemary
Popcorn is a snack that somehow seems light and indulgent at the same time. It is welcome at any time and for every occasion. Buttered and salted, popcorn is very good. But it is made remarkable when showered with a striking mix of nori, citrus zest, and fresh rosemary. Make more of this seasoning than you need and sprinkle it on fried eggs, cold soba noodles, green salads, grilled vegetables, or fish.
8 cups; 4 to 6 servings
Ingredients:
- ½ c. nori powder, store-bought or homemade
- Zest of 1 orange or yuzu (use a Microplane for best results)
- ½ chile de arbol, thinly sliced
- 1 sprig rosemary, leaves finely chopped
- ¼ tsp. fine sea salt
- 8 c. (½ c. kernels) freshly popped popcorn
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Instructions:
- Place all the ingredients (except the popped popcorn) in a spice grinder and pulse until well combined. Store in an airtight container at room temperature for up to 1 week. Add ¼ cup seasoning to freshly popped popcorn and toss lightly to combine.
