Sriracha Popcorn
Who doesn’t love unwinding on a Friday night with a good movie and popcorn?
Makes
Serving size
Ingredients
¼ cup popcorn kernels
2 tablespoons unsalted butter, melted
4 teaspoons sriracha sauce
Instructions
- Heat a 4-quart nonstick pot with a tight fitting lid over medium heat. When the pot is hot, add the popcorn kernels.
- Cover with the lid and shake the pot every couple of seconds. The kernels should start popping within 1-2 minutes. Continue to gently shake the pot every 2 seconds until there is at least a 3 seconds interval in between kernel pops.
- Remove from the heat. Transfer to a bowl and allow popcorn to cool.
In a small bowl, whisk together butter and sriracha. - Drizzle sriracha butter over popcorn and toss well to coat evenly.
Cooking Tip
If you have a hot air popcorn machine, pop popcorn according to manufacturer’s instructions.
When time’s an issue, you can get low sodium air-popped popcorn at most grocery stores. This works great in a hurry!
Use fresh popcorn kernels. Fresh kernels yield big, fluffy popcorn. As kernels are exposed to air over months or years, they dry out.
When possible, purchase organic kernels so you can be assured that the corn is not genetically modified.
Recipe contributed by Akebia
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