Popcorn with Nori, Citrus, and Rosemary

This popcorn with nori, citrus, and rosemary is definitely an upgrade to your snacking routine. The briny flavors of nori powder, bright citrus, and earthy rosemary make a serious statement. Finished with a flurry of sea salt, you won’t miss the greasy version of popcorn at all.

Popcorn with nori, citrus, and rosemary in a large black bowl, on a black background.

Adapted from Michelle McKenzie | The Modern Larder | Roost Books, 2021

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 the unusual addition of nori powder, citrus, and rosemary makes this recipe a real standout.—Michelle McKenzie

Popcorn with Nori, Citrus, and Rosemary FAQs

Can I make nori powder at home?

You absolutely can. If you have sheets of nori and want to make this popcorn as soon as humanly possible, all you need is a coffee or spice grinder. Tear the nori sheets into smaller pieces and give them a quick whiz through the grinder, until you have small flakes.

What can I use instead of yuzu zest?

McKenzie suggests orange zest but we also think that Meyer lemon zest would be a great substitute as well. Yuzu is often compared to a cross between a grapefruit and a mandarin–it’s sweet, fresh, and slightly bitter.

Popcorn with Nori, Citrus, and Rosemary

Popcorn with nori, citrus, and rosemary in a large black bowl, on a black background.
Popcorn 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, or grilled vegetables.
Michelle McKenzie

Prep 10 mins
Cook 5 mins
Total 15 mins
Snacks
American
4 servings | 8 cups
86 kcal
5 from 1 vote
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Ingredients 

  • 1/3 cup nori powder
  • Zest of 1 orange or yuzu (use a Microplane for best results) (about 1 tablespoon) preferably organic
  • 1/2 chile de arbol (or substitute 1/4 teaspoon red pepper flakes) thinly sliced
  • 1 sprig fresh rosemary leaves finely chopped
  • 1/4 teaspoon fine sea salt
  • 8 cups (1 1/2 oz) freshly popped popcorn from 1/2 cup kernels

Directions
 

  • In a spice grinder, combine the nori powder, zest, chile de arbol, rosemary, and salt, and pulse until well combined. Store in an airtight container at room temperature for up to 1 week.
  • Add 1/4 cup of seasoning to freshly popped popcorn and toss lightly to combine.

    TESTER TIP: If you find that your seasoning won't stick to the popcorn, drizzle in a little melted butter or coconut oil and give everything a good toss.

Print RecipeBuy the The Modern Larder cookbook

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Show Nutrition

Serving: 1servingCalories: 86kcal (4%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 147mg (6%)Potassium: 76mg (2%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 93IU (2%)Vitamin C: 1mg (1%)Calcium: 2mgIron: 1mg (6%)

Recipe Testers’ Reviews

Popcorn is one of my favorite snacks, and I’m always looking for new flavorings. This recipe for popcorn with nori, citrus, and rosemary has it all. Notes from the citrus, spice from the peppers, umami from the nori, and a wonderful herbal note from the rosemary.

It didn’t require a lot of ingredients but made a really impressive popcorn. I can see myself serving this at Oscar parties and giving away bags for hostess gifts.

This was a delicious bowl of popcorn. While the seaweed doesn’t give it the most attractive appearance, you keep going back for handful-after-handful. You have the salty nori undertones with bright patches of orange and earthy rosemary tones, and a subtle heat that builds in intensity with each mouthful. It reminds me of a stripped-back, more seaweed-forward version of shichimi togarashi. Just make sure to clean your spice grinder out afterward before it dries!

I found the amount of seasoning to popcorn ratio good, but the seasoning wouldn’t stick to the popcorn. Used refined coconut oil as adhesive.

Originally published December 17, 2021

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