Sriracha Sesame Ginger Popcorn
Beyond my Sriracha kick, a popcorn kick has been joyfully taking route in my life.
And I definitely have no issue with adding Sriracha to the list of flavors. It’s hot – spicier than the buffalo popcorn. But amazing, no doubt. I just adore popcorn, however it’s flavored and this one is no different. Just have some water (or wine) nearby!
Sriracha Sesame Ginger Popcorn Recipe
Yield: 4 cups
Prep Time: 10 minutes
Freshly popped popcorn drenched in a Sriracha, sesame seed and ginger sauce.
2 Tbs. butter
1 Tbs. olive oil
1 Tbs. Sriracha sauce
1 tsp. sesame seeds + more for garnish
1 tsp. garlic powder
1/2 tsp. ground ginger
4 cups popped popcorn (see note below)
Salt to taste
In a small sauce pan, melt the butter with the olive oil and Sriracha sauce. Stir in the sesame seeds, garlic powder and ground ginger. Mix well. The sauce will be thin.
Pour over the popcorn and toss to coat well. Season with salt to taste and garnish with additional sesame seeds.
I pop my popcorn on the stove because: a) we don’t have a microwave and b) we don’t have an airpopper. So stove popping is really my only choice, which is A-OK with me because I love it that way.
Here’s how to do it:
Heat one tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I use grapeseed, you can use canola, vegetable, etc. just not olive oil, it will be likely to burn.)
Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down.
Remove from heat and transfer popcorn to a large bowl.
Sriracha Week continues tomorrow with my favorite to-date and concludes Friday with a roundup of some favorites from around the web! If you have a Sriracha recipe, feel free to share!