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 cup popcorn kernels
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons Sriracha
- 1/4 teaspoon fine 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!