Best Sriracha Popcorn Recipes

SPICY SRIRACHA POPCORN

Steps:

• Coat the bottom of a large pot with the vegetable oil. Pour in the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake. Continue to cook, shaking, until all the corn is popped. When you no longer hear popping, remove from the heat and transfer to a large bowl.
• In a pan, melt the butter, add the sriracha and stir. Drizzle over the popcorn and toss. Season with salt.

SWEET AND SPICY SRIRACHA POPCORN MIX

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Spread pecan halves and pumpkin seeds on a rimmed baking sheet. Toast for 6 to 8 minutes or until fragrant; cool slightly.
• Meanwhile, melt Spreadables butter with hot sauce.
• Combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl. Drizzle with butter mixture and toss to coat. Sprinkle with salt and re-toss to distribute salt evenly. Serve immediately.

HIGH HONEY-SRIRACHA POPCORN

Steps:

• To decarb herb, preheat oven to 225°F and line a small rimmed baking sheet with parchment paper. Sort cannabis bud and flower for stems and seeds (discard stems and seeds). Finely grind herb using a hand herb grinder or very finely chop with a chef's knife. Spread herb into an even layer in pan. Cover pan tightly with foil, crimping it around edges of pan, and bake until golden brown, 40-50 minutes. Let cool, covered, 20 minutes. Makes about 2 tsp. decarbed herb.
• Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl. Stir in 1/2 tsp. decarbed herb (be careful to only use 1/2 tsp. here, reserving the remaining decarbed herb for another use.)
• Heat oil in a small saucepan over medium-high. Add honey, sugar, Sriracha, and cayenne, if using, and bring to a boil. Add 1 Tbsp. water and cook 1 minute. Remove from heat and stir in lime zest and spice mixture.
• Place popcorn in a large bowl and pour spicy honey syrup over. Using a rubber spatula, quickly stir to evenly coat popcorn. Transfer popcorn to a parchment-lined rimmed baking sheet and bake, tossing every 15 minutes, 45 minutes total. Let cool 5 minutes before devouring (it will get crunchy as it cools).
• This recipe is only intended for those who have obtained marijuana legally under applicable federal and state laws.
• Special Equipment
• An herb grinder
• Do Ahead
• Popcorn can be made 4 days ahead; store in an airtight container at room temperature.

SRIRACHA-LIME POPCORN

Steps:

• Combine popcorn kernels and oil in a deep pot over high heat and place a cover on the pot. Cook the popcorn, frequently shaking the pot to move the kernels, until the sound of kernels popping slows to nearly a stop, about 7 minutes. Carefully pour popcorn into a large mixing bowl. Sprinkle lime zest and salt over the popcorn.
• Whisk lime juice, melted butter, and sriracha sauce together in a bowl; drizzle over popcorn and toss to coat.

SRIRACHA POPCORN

Steps:

• Pop corn.
• Melt butter, whisk in sriracha and garlic.
• Pour over popcorn.

SPICY SRIRACHA POPCORN

Steps:

• Coat the bottom of a large pot (or whirley pop, if you have one) with canola oil, pour in the popcorn kernels, and cover. Place over medium high-heat. When you hear the first kernels pop, begin to shake (or crank the whirley pop handle) until all the corn is popped. When you no longer hear popping, remove from heat and transfer to a large bowl. While waiting for the popcorn to pop, melt the butter and stir in the sriracha. Drizzle over the popcorn and toss, seasoning with salt. Enjoy while toasty!