sriracha popcorn

I’ve been trying to think of a way to combine popcorn and sriracha (my two favorites!) for one ridiculous snack. Don’t ask me why I never thought to google it – it just never occured to me. (This has sadly been like a year in the making.)

When the idea finally came to me, I realized how silly I had been! This was so simple, so not profound, so….right in front of my face, why hadn’t I thought of this before?!

I didn’t beat myself up too much, afterall, I had a new obsession to get working on. I rarely eat plain popcorn anymore. It’s most likely dusted with truffle salt, or malt vinegar salt, possibly bacon salt but never plain – and never with butter. (I pop with oil so it’s not necessary) When the thought of melted butter + sriracha drizzled over popcorn finally made it to my mind?

My new life began.

And yes, it is pretty much amazing.

Simply pop popcorn, melt butter and stir in desired amount of sriracha. I love spice so I do a ratio of about 1:1.

What do you put on your popcorn?

Comments

  1. says

    I use Sriracha or Frank’s and some butter (Buffalo popcorn!) when I’m out of the rooster. If both are MIA (end of the two week shopping budget period) I may resort to cayenne pepper or even fresh cracked black pepper.

    When I’m out at my favorite bar which has popcorn, I use their red pepper flakes and some powdered parmesan to overpower the oversalted and overfakebuttered stuff they pump out.

    Mmm now I want some chili sauce.

  2. says

    Yummmm! I love the rooster sauce, and will definitely be trying this. :)

    My favorite popcorn creations depend on the mood, but I really like a cinnamon sugar combo. I’ve also made one ridiculously good (IMO) pizza popcorn with oregano, parmesan, and some fancy (/too expensive) tomato salt!

  3. says

    I really prefer mine plain, but I do kind of a silly thing . . . I grind sea salt in my coffee grinder almost to a powder, and keep a shaker of “popcorn salt” in my cupboard, just so the salt can evenly distribute and not have that “crunchy/gritty” texture to it! :) (I do pop in oil, btw.)

  4. says

    Well living with you and sharing your snack of popcorn every night for many years gave me the cravings I still have today for fresh popped corn when I want a salty snack. Even before I read your other comments you had me thinking about Frank’s Buffalo sauce and a little spray butter. I have the popcorn in the popper as we speak!

  5. says

    Let me just say…first of all, I think hot sauce or maybe even sriacha should be a food group. And second, I love this idea. And third, another great combo is popcorn with soy sauce. Tres delicious!

  6. says

    This sounds so spicy and fantastic! I am a huge popcorn fan… I eat it almost daily. This sounds like a great way to “spice up” my routine a little!

  7. says

    oooh this sounds good! i’m actually eating popcorn right now- a spicy kettle corn. 3/4 c plain popcorn popped in oil + 1/4 c sugar + a little salt + a hefty amount of cinnamon + a little freshly ground black pepper. delish!

  8. LaurenKaz says

    What a perfect combo! And how fun to find others similarly addicted to sriracha…

    I like to spritz basil olive oil on my popcorn, followed by a light shake of salt. Repeat as the level of popcorn goes down. Heat from the popcorn makes the basil aroma permeate the air.

    Using a spritzer applies the oil evenly AND helps assuage pangs of guilt when one considers the amount of oil ingested (but is oh-so worth it).

      • LaurenKaz says

        I adore Annie’s basil olive oil. Found recipes which recommend using homemade infused oils within a week or so due to flavor loss—that’s a lot o’ basil oil, even for me. Should also add I’m a tad lazy and lack a food processor.

        One recipe was from Michael Chiarello (NapaStyle), creator of Consorzio Flavored Oils. Long story long, the Consorzio products were bought and are now sold by Annie’s.

        Haven’t found one to match its basil-y goodness (which lasts way more than a week!).

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