Sunday, March 10, 2013

Sriracha Popcorn


We are big popcorn eaters in this house. Occasionally, on particularly lazy weekend days when breakfast isn't until 10 and lunch happens at 3 (ahem, yesterday...) popcorn is dinner. We pop it on the stove top in a special popcorn pot with a hand-crank handle that keeps the kernels moving (a lot like this one).


Usually we season it with melted butter, salt and pepper. Sometimes we toast jalapeno flakes and grind them up and use that, occasionally other herbs or spices (pro tip: smoked paprika makes popcorn taste a lot like bacon). Yesterday we used sriracha, which was surprisingly sweet and spicy. Two of my favorite things in one snack! I think it's going in the regular rotation.


Sriracha popcorn
serves 2, or 1 if you're really into popcorn
adapted from Food52, one of my recent favorite sites for inspiration

1/2 cup popcorn kernels, popped on the stovetop or in an air popper*
2 tablespoons butter
1 teaspoon sriracha
1 teaspoon kosher salt
several grinds black pepper

To pop corn on the stovetop, heat 2 tablespoons vegetable oil in a pot with a tight fitting lid over medium-high heat. Add the popcorn and put on the lid. When you hear it start popping, shake the whole pot every few seconds to redistribute. When the popping slows, check your corn. It's probably done.

Melt the butter and sriracha together in the microwave, sprinkle the salt and pepper over the popped corn, then pour the sriracha butter over. Put the lid back on and shake it like crazy to distribute the seasoning. We do the seasoning/shaking in a big plastic bowl with a lid, and then we just take off the lid and eat.

*I don't have an air popper, but if you've got one, just follow the directions, I guess?

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