3 tablespoons vegetable oil
½ cup popcorn kernels
½ teaspoon salt
2 cups Asian rice cracker mix (I like Trader Joes, for it has no nuts and therefore safe for the allergies)
2 full sheets of roasted seaweed, cut into tiny slivers (I used a preseasoned one that I had. Feel free to use one of the pre-seasoned “personal” packs of seaweed, just use the entire pack and cut it into tiny slivers)
In large pan, heat oil, and 3 kernels of popping corn over medium high heat. Cover As soon as you hear them pop, add the entire ½ cup of kernels and salt. Cover and shake pan in order to get kernels well-distributed. Watch. Keep pan on heat and shake repeatedly once the popping starts in order to ensure all kernels get popped and nothing gets burned. Once popping stops to a few seconds in between each pop, remove from heat and uncover so as to allow steam to escape.
Once popcorn has cooled, mix with rice cracker mix and cut nori. Serve. Makes great snack food!