Sunday, 10 March 2013

Hot Stuff Popcorn

Every once in a while I suffer a sever relapse and go into a snack attack. Salty is the only solution to cure me of the snack shakes. Top all this off Sriracha is my new bestie and we do everything together - so it's only natural that we enter into a snack attack together. 
just a mouthful

Sriracha Spiked Popcorn
8 Cups popped popcorn
2 TBSP butter
1 TBSP Olive Oil
1 TBSP Sriracha hot sauce 
2 tsp Creole spice mix, "Slap yo Mama" is a good choice
1 tsp granulated garlic
1 tsp of toasted sesame oil
2 tsp black sesame seeds

In a sauce pan heat melt butter with olive oil, Sriracha, creole mix, granulated garlic & sesame seeds.

Place your oven to warm, or 200 F for 10 mins,
Turn the oven off and keep it closed while the popcorn pops.
Meanwhile pop your popcorn.
Divide your popcorn in 2 batches. Quickly pour half of your hot oily topping over the first batch quickly agitate your popcorn to distribute the topping. Repeat on the second batch.

Stop and smell the deliciousness you just created - a hot popcorny salty mess. Place the popcorn on cookie sheets and toss in the oven and try to stop yourself from eating all of it. Leave the popcorn in the oven for at least 30 mins until the oil soaks in and popcorn dries out. Be sure to check your popcorn to make sure the oven isn't so hot that it's toasting your corn to a burn.

Eat it all...cause you won't be able to stop...your lips will burn and be puffy, but you'll love it.

Did it work? Hell yes!  The magic worked - like it always does.


  1. Can you use fake butter? This sounds like a snack that we would love. I'm going to try it.

    1. You could use a butter substitute to avoid the animal fat, but use something that has a decent flavor. I'd definitely consider coconut oil - it smells vaguely like bacon melted.