Ingredients
Method
Lightly oil an 8-inch round cake pan.
In a blender, pulse the seaweed until you get small flakes. Place the seaweed in a small bowl and set it to the side.
Set a stockpot with a lid on high heat. Add the oil and 2 kernels of popcorn and cover with the lid. Wait until both kernels pop, and then remove them from the pot with a slotted spoon.
Off the heat, add the rest of the kernels. Quickly stir, then cover and place back on the heat. Cook for 3 to 4 minutes, until the popping stops, occasionally shaking the pot to loosen unpopped kernels. Remove the pot from the heat, stir in the seaweed flakes and sugar, and pour the popcorn into the cake pan. Weight the popcorn with a dinner plate to form it into the pan.
Let the popcorn cool for 5 minutes, then turn it upside down onto a serving plate or small cutting board to unmold the popcorn. To serve, roughly cut the popcorn disc into four pieces. The popcorn will crumble, but some pieces will stay in clusters. Store any leftovers in a sealed container for up to 2 days.