Thursday, November 13, 2014
I was first introduced to Pop! Sriracha Popcorn when I was in the midst of a cold and could barely taste a thing. The intense taste of sriracha cut through everything though, and the crunchiness of the popcorn only added to it being the best thing I had eaten since I started getting sick.
Even after I had regained all my taste buds and sense of smell, I couldn't stop eating the snack even though I'm usually not a big fan of spicy stuff. I checked the list of ingredients and noticed that sugar was included. Of course! I don't know how it works, but I know you can add sugar to a dish if it's too spicy to make it more palatable. I bet the sugar was doing the same thing here while also making it super addictive, like a buttery, spicy, garlicky kettle corn.
Since I'm kind of a wimp in terms of spiciness, I only used 2 teaspoons of sriracha in this recipe, but if really like things spicy, I imagine that doubling that amount or more might work better for you. At a certain point, though, you might have too much liquid, which would make the popcorn soggy, so you'd be better off making some sriracha salt and sprinkling that on.
makes 6 cups
6 cups freshly popped popcorn
2 tablespoons butter
1/2 teaspoon kosher salt (plus more, to taste)
1/2 teaspoon sugar
2-4 teaspoons sriracha
Place the butter, 1/2 teaspoon of salt, and sugar in a microwaveable measuring cup with a spout and microwave for 45-60 seconds, until the butter is melted. Add the sriracha and stir.
Drizzle half of the sauce over the popcorn in a large bowl. Shake to distribute and then drizzle the other half. Shake again to combine. Add more salt, to taste, if desired.
Next: Cranberry-Port Gelée
Previously: Spatchcock Chicken and Roasted Root Vegetables
Last Year: My Mom's Taiwanese Sticky Rice
Two Years Ago: Grapefruit Pie
Six Years Ago: Homemade Crystallized Ginger