I can hardly believe it is December. The last month of the year, the festive month. Isn't it appropriate that we spend it celebrating and ending the year on a high note. I’ve been pulling out the decorations from their year long hiding place, as well buying new ones. There won’t be a traditional Christmas tree this year. Instead, I’m going minimal and alternative. I started making , so I’m not I’m going against all tradition entirely.

I have also found myself in a popcorn fad of late, as part of my quest to seek out healthy snack alternatives. Not only are they easy to make but you can be as creative as you want with the flavours. This week, it is all about simplicity in the recipe and styling. Perfectly suited for the festive season ahead. The sweetness and saltiness married with hints of toasted sesame seeds and nori seaweed, making it far too easy to consume the whole lot in one sitting. I urge you to try it, you won't be disappointed.





INGREDIENTS

1/2 cup popcorn
2 tbsp vegetable oil or coconut oil
1 tbsp sesame seeds toasted
1 tsp light brown sugar
1 tsp shichimi (Japanese chilli pepper powder)
1/2 tsp salt
1 sheet nori toasted and torn into small pieces
1/2 tsp light soy sauce
3 tbsp butter melted


METHOD

Using a food processor, pulse the sesame seeds, brown sugar, shichimi, salt and nori to form a powder.

Add the oil of choice to a large pan and cook the popcorn. Meanwhile melt the butter and stir in the soy sauce before pouring over the popcorn. Sprinkle over the sweet & salty nori powder and toss until well combined.


NOTES

Adjust the ingredients to suit your taste. Add more shichimi if you like it spicier or add more salt if you prefer your popcorn saltier.