Spicy Sriracha Popcorn

Print Recipe

5 from 2 votes

Spicy Sriracha Popcorn

Make your next movie night or game day fantastic with this easy, spicy snack.

Prep Time2

Cook Time10

Total Time12

Course: Snack

Cuisine: American

Servings:

Calories: 84kcal

Author: Jacqueline Piper

Ingredients

¼ cup popcorn kernels
1 tablespoon butter melted
2 tablespoons coconut oil melted, divided
½ teaspoon Sriracha Hot Sauce
salt and pepper to taste

Instructions

Add a tablespoon of coconut oil to a large, heavy-bottomed pot with a lid and heat over medium. Add three popcorn kernels to be the test kernels.
When the first three kernels pop, add in the rest of the kernels.
Heat, shaking the pot often, until there are a few seconds between pops and all or most of the kernels have popped. Remove from heat and turn the heat off.
In the meantime, melt the butter and coconut oil together, then add the sriracha sauce and stir together.
Add the popcorn to a large bowl. Drizzle the popcorn with butter mixture, sprinkle with salt and pepper, then toss or stir to mix. Repeat until the butter mixture is gone.

Notes

Makes 6-8 cups.

Add more Sriracha if you like it spicier.

Use a heavy-bottomed pot. A pot with a thin bottom can cause the oil and the popcorn to burn and have uneven heating.

A glass lid is handy to have, which allows you to check on your test kernels. If you don't have a see-through lid just listen for the kernels to pop.

Don't walk away, everything happens quickly once the kernels begin to pop. Always be careful when heating oil on the stovetop.

Listen for the test kernels to pop, this is how you'll know when to add the rest. The popcorn is done when the popping slows down to a few seconds between pops. It'll start to burn so remove it from the element and let it sit.

Nutrition