It's that time of year again and it seems that yet another snow-pocalypse is headed towards the east coast (or already here?). New Yorkers have frantically stocked up on the essentials: wine, snacks, and boardgames. The sidewalks and streets are salted, I just looked up if I can get a sled off Amazon Prime delivered to me within 24 hours (I can't), and we're all starting our Netflix marathons.
While you're watching Netflix and warming up in between sledding breaks I highly recommend you make and eat this Sriracha popcorn...
6-8 cups popcorn
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil
- 1/4 cup (1/2 stick) butter, melted
- 2 tablespoons Sriracha (or other hot sauce of your choice)
- 1/2 teaspoon salt
In a medium-large saucepan with a lid, heat the oil over medium-high heat with three kernels of popcorn. When all three kernels have popped, add the rest of the kernels in an even layer. Cover the pan, remove it from the heat and count to 30, then return the pan to the heat (the kernels should start popping immediately). Cook, gently shaking the pan to make sure the kernels are evenly distributed, until the popping slows down and you can count a few seconds between each. Remove the pan from heat and dump the popcorn on a wax paper-lined baking sheet. Allow popcorn to cool.
In a bowl, whisk together butter and Sriracha. Drizzle the popcorn with butter mixture, and sprinkle with salt. Toss to evenly coat and allow to set/dry for about 20 minutes before serving.