Prep Time:

10 minutes 

Cooking time:

5 minutes



  • 3 tablespoons Melrose Organic Grass-fed Ghee
  • 1 cup corn kernels
  • 1 teaspoon salt flakes
  • 2 sheets nori, finely sliced (see tips)
  • ¼ cup dulse flakes
  • 1 tablespoon black or white sesame seeds


Add two tablespoons of ghee to a large saucepan that has a fitted lid. Place over medium heat, when melted, add salt and corn kernels and stir to coat the kernels.

Place heat on medium – low, pop on the saucepan lid and allow corn kernels to heat up and pop. Listen out for when the popcorn starts to slow down, that usually means the majority of the corn has popped and you remove the pan from the heat.

Meanwhile, mix together the nori, dulse flakes and sesame seeds in a small mixing bowl. Melt the remaining tablespoon of ghee.

When the popcorn has popped, place into large mixing bowl, add in the seaweed mix, drizzle over the melted ghee and stir well to coat. Or for best results, place the same size mixing bowl on top of the bottom mixing bowl to make a lid and shake well to coat, you could also use a big paper bag.

Enjoy your popcorn!


Ghee is butter with the milk solids removed so it can be taken to a high temperature without burning like normal butter would.

Melrose ghee is made from grass-fed cows.

Nori can be found in the Asian section of your supermarket, it's easy to fold the nori paper up and use scissors to finely slice.

Dulse flakes are found in health food stores.

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