In 5 minutes, you can create a healthy, delicious snack full of

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Steps. Hide Images. 1. In a large bowl, whisk together the melted butter, Sriracha, and garlic. Pour over popcorn and toss. Serve immediately and enjoy!

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Quickly I popped up a batch of popcorn using my classic method. *Put kernels in a paper lunch bag in the microwave on the "sensor popcorn" setting . If not all the kernels pop, pour the popped ones into a bowl, and put the un-popped kernels back in the microwave again! No waste, no additives. I melted some butter, added some Sriracha, and.

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In a small food chopper, blender, or spice grinder, pulverize the red chiles a few at a time. Keep pulverizing until all red chiles are finely ground. Add brown sugar, sea salt, and garlic powder, and finely grind again. Transfer the seasoning blend to an air-tight container or spice jar for up to two months.

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Step 4. 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.

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Kernel Season's Sriracha Popcorn Seasoning 3oz Bottle . Visit the Kernel Season's Store. 3.7 3.7 out of 5 stars 55 ratings. 300+ bought in past month. Price: $3.49 $3.49 ($1.16 $1.16 / Ounce) Get Fast, Free Shipping with Amazon Prime.

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In 5 minutes, you can create a healthy, delicious snack full of

Save Recipe. Step. 1 Coat the bottom of a large pot with the vegetable oil. Add the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake the pot. Continue to cook, shaking the pot occasionally, until you no longer hear popping. Remove from the heat and pour the popcorn into a large bowl. Step.

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Instructions. Combine the kernels and coconut oil and place them in a brown paper bag. Fold the top down a few times so it's secure, then microwave for 2 minutes to 2.5 minutes, or until the kernels are popped. Open the bag and pour the kernels in a large bowl to cool slightly. In a bowl, whisk together the sugar, sriracha and butter.

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1. Add the corn kernels and olive oil to a pan and cover with a lid. Cook on low heat until the popping noise stops. 2. Melt the butter in a separate pan and stir in the all-important Sriracha. 3. Evenly coat the popcorn with the buttery, Srirachaery mixture.

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Once the popcorn is finished, pour about 1/3 of the melted butter on top, sprinkle with a little popcorn salt and sriracha seasoning. Give the bowl a toss to distribute. Do this two more times so the butter and seasoning are well distributed throughout the popcorn.

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Directions. 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.

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Remove the pot from the heat and immediately pour the popped corn into a large bowl. Let the pot sit for a couple of minutes to cool slightly so the butter doesn't burn. Once slightly cooled, add the butter and sriracha to the pot. Allow the butter to melt then swirl it with the sriracha to combine.

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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.

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