If you know me, you know all about my love for Sriracha! There’s something about the combination of its heat and its tangy flavors that make me want to put it on EVERYTHING! You may remember this unusual Sesame Sriracha Brittle. I could have eaten the whole batch myself! So, after making candy with Sriracha, putting it on popcorn sounded pretty normal!
I came up with this soon after creating this Rosemary Parmesan Popcorn. We were having friends over for take-out Chinese food and I’d been having a rough day. I wanted to make something to munch on while we ordered our food, but didn’t have much time or much in the fridge. This is what came to me.
I use the same method of popping the corn as I do in my Rosemary Parmesan recipe. It’s so much healthier than store-bought microwave popcorn and so easy. No chemicals, dyes or fat! Just be sure to use the large brown paper lunch bags. There are usually two sizes at the store. The bigger ones work best. So, get popping! You’re gonna loooove this!
1 large brown paper lunch bag
1/2 C. popcorn kernels
1 1/2 T. extra virgin olive oil
1 1/2 T. Sriracha
1/4 t. salt
Put the kernels in the lunch bag and fold the top down two times. Place in the microwave on its side and cook on high for 3 minutes and 45 seconds (microwaves vary so much…keep an eye on yours, you may need a bit more or a bit less time).
In a small bowl, combine the olive oil, Sriracha and salt.
When the popcorn is done, immediately pour into a large bowl and drizzle on the Sriracha mixture while tossing the popcorn with a large spoon. Enjoy!
This popcorn is best eaten after making. Because of the moisture in the Sriracha, it will not store well.
If you are getting a lot of unpopped popcorn, try storing your kernels in the refrigerator. It will create a bit more moisture in the kernel and give them a better chance at popping!
My little love nugget is so good about keeping an eye on the food. I don’t know what I’d do without her help!
We cannot watch a movie or any big television event in my house without popcorn! My daughter and I have a lot of popcorn topping combinations, depending on our mood and what we are watching. Girl’s Night usually involves M&Ms! This one came to me the other night when I was making popcorn for me and me alone! That never happens. I love the flavors of rosemary, parmesan and lemon together. It just sounded amazing on popcorn. And it is.
You may have seen this method of popping popcorn on the internet recently. It’s wonderful. Using a paper lunch bag, some popcorn kernels and your microwave you get a fat-free-canvas-of-a-snack to do with whatever you wish! I’ll never go back to buying pre-packaged microwave popcorn again!
Rosemary Parmesan Popcorn
1/2 C. popcorn kernels (I use Arrowhead Mills organic)
1 paper lunch bag
2 T. extra virgin olive oil
2 t. finely chopped fresh rosemary leaves
1/2 t. sea salt
a bit of cracked black pepper
1 T. freshly grated Parmesan cheese
zest of one lemon
In a paper lunch bag, add 1/2 C. popcorn kernels and fold the top of the bag down two times. Place in your microwave and cook on high for about 3 minutes and 45 seconds. Microwaves vary greatly, and after many attempts, that is what I found to work with mine. Err on the side of less time when you are doing this…burnt popcorn is awful!
While the popcorn is popping, combine the olive oil, rosemary, sea salt and pepper in a small bowl.
When the popcorn is done, pour it out into a large bowl, drizzle with the olive oil mixture, then grate the Parmesan and the lemon over top and mix.
If your popcorn kernels are not popping properly, keep the kernels in the refrigerator for a day or two. This restores the moisture in the kernel and should help them pop better.
I use a Microplane Grater-Zester to grate both the Parmesan and the lemon. It gives you a fine zest that adheres well to the popcorn.