Pop the popcorn kernels with your usual method and place in a large bowl.
In a medium saucepan, melt the butter of heat the oil over a gentle heat until warmed, then pour over the popcorn.
Add 2 tablespoons nori furikake and toss gently to combine.
Add another tablespoon of nori furkiake and toss again until evenly distributed.
Add the honey in a thin zigzag drizzle to avouid making sticky clumps, and season carefully with a little salt.
Stir carefully and taste to get right. No one flavour should overpower another. You should be able to taste all the flavours - the salt, the sweet honey and the nori furikake - at once.
Notes
You could also use dried nori seaweed in a risotto, combined with pearl barley, finely chopped spinach and a blend of your favourite cheeses.Recipe source: Popcorn! 100 A-Maize-ing Popcorn Recipes to Make at Home by Carol Beckerman (reproduced with permission)